Roasted Vegetable Medley

Sorry about the blogger hiatus. The gourmet among us got a full time job, and my problem is I just spend way too much time making mac & cheese and spaghetti and other such boring kid-friendly foods. But, we recently had company and I had the chance to try out an amazing recipe that was shared by a friend of mine (Yvonne, you have changed the way I look at vegetables!).


There are two amazing things about this recipe. First, the fact that this post is being done by the sister who used to hide carrots in her napkin at dinner time and not the sister who was nicknamed "vegetable vacuum." The second amazing thing is the way the flavor of the vegetables changes so drastically when you roast them compared to just zapping them in the microwave or boiling them in water on the stovetop.

I used this recipe to as a starting point but substituted the vegetables I felt like using that day. I just cut them up, drizzled them with olive oil, and baked them in a 425 degree oven for about an hour (for firmer veggies) or 40 minutes (for softer veggies).

These pictures are not the greatest but I am not married to a photography enthusiast like my two blogging partners so you'll have to use a little imagination. I roasted some red potatoes and some sweet potatoes:

And some carrots, parsnips, and zucchini:

The zucchini ended up getting too soft so I think next time I'll try to find a firmer squash.

After the vegetables were thoroughly roasted and a deep golden brown, I tossed them with salt, pepper, some minced garlic and some chopped basil. So simple yet so amazingly delicious - you must try it!