Sometimes Easier IS Better

One of the things I love about the warmer weather in CNY is the vast array of fresh fruit and vegetables that are available at our farmer’s markets and grown locally. When the colder temps arise I move toward soup and stew consumption but still crave some really great, tasty produce which are a little harder to come by. Recently I came across a really easy way to prepare roasted veggies.

The funny thing about this is that the veggies the recipe utilizes are really not some of the ones I would normally choose to eat: brussel sprouts, butternut squash, etc. But, I figured… “Why not, let’s try it out?”

They were soooo good, everyone in the house loved them and the best part is they are EASY to make!

Ingredients:

• veggies – anything you want really – I used brussel sprouts, butternut squash, zucchini, peppers and carrots
• basting oil
• salt & pepper

Directions:
Preheat oven to 400 degrees. Cut all produce into 1 inch square sections (estimate size, not crucial). On greased cookie sheet spread cut produce out in even layer, drizzle basting oil liberally over entire area (use about 1/2 the bottle). Cook for 30 minutes, check after 20 minutes. When veggies are tender and look caramelized they are done.