Hayley: Easy Roasted Vegetables
November 24, 2010
Chop vegetables and sprinkle with herbs and seasonings. I went for parsnips, onions, and asparagus and added parsley, sage, thyme, and sea salt for flavor. Any vegetables work, and if you’re uncertain about which herbs to use, plain salt and pepper never fails.
Arrange vegetables on a pan and drizzle with oil. When I’m feeling particularly lazy (always), I lay down a sheet of foil to avoid having to scrub down the pan later.
Bake somewhere between 350 and 400 degrees for about 20 minutes. It’s a good idea to look at them a couple times during baking and make sure they aren’t turning completely black.
When they’re done they will look something like this:
A little brown in places and smelling amazing. Dare I say perfect for Thanksgiving?? Aside from the veggies, I’m most looking forward to the wine tomorrow! Be sure to take a minute or several to be grateful for all the good things in life.