Roasted Veggies

I love, love, love roasted veggies. In fact, most days I will just re-heat the veggies for lunch with a big side salad and call it a day. I don't miss the meat at all.

Now, let's talk root veggies we need to step out of the carrots and potato mentality. There are sooo many amazing root veggies out there (turnips for example) that taste amazing when roasted, and the kids never notice. So next time you hit the grocery store, and you want to grab an extra veggie for the family to try out...roasting is a great way to do it.

I also love to mix in some fennel, celery, garlic, onions or leeks to add flavor and aeromatics. Use one or all of these amazing veggies to change up your palate. Ok, with that said, I'll give you my most used combo...but PLEASE get creative and come up with your own according to what your family likes most.

Ingredients:
1lg          Vidalia Onion

1lg          Fennel Bulb (with fronds and root base removed)

3lg          Carrots

2lg          Parsnips

splash     Olive Oil

sea salt and pepper

1. Preheat oven to 400degrees. Roughly chop veggies into slightly larger than bite sized pieces. Carrots and turnips a bit smaller than fennel and onion.

2. Toss veggies in olive oil, salt and pepper. Place on cookie sheet with parchment paper.

3. Bake for 1 hour - 1:15, until brown and carmelized. Toss every 20 minutes or so to evenly cook.
Then turn off the oven and leave them in there for an extra 15 minutes to soak up all the juice.
Super tasty, all the ingredients get super sweet and release their natural sugars, I love this with a spicy roast or like I said, for lunch with some fresh green salad. In fact I will often put roast veggies on top of my salad to give myself a little change. It's great with the Red Onion Dressing.

The leftovers are perfect to toss into a pot with some stock and meat for a soup the next day.(if you actually have leftovers)

ALTERNATIVE: you can also use a splash of apple juice, and balsamic vinegar for a sweeter twist