Now that the weather has gotten a bit colder, I’ve switched from some type of green salad for dinner to roasting some vegetables.
There are so many combinations of vegetables and spices that you could literally make a different vegetable dish every fall or winter evening.
Last night, I wanted a little of everything, so I used red and yellow onion, garlic, red peppers, broccoli, butternut squash and carrots. I tossed them with some olive oil, spread them out on a sheet pan and used salt, pepper, garlic powder and thyme. That seems to be my go-to spice combination. It’s familiar and safe. And I know my husband will eat it 🙂 I roasted them at 450° for 20-25 minutes and they were delicious 🙂
What could be easier than pulling out an assortment of vegetables from your frig and chopping them? This is why I make them 4-5 times a week. I’m a bit lazy. But I also know what tastes good. And is healthy 🙂
I realize this isn’t so much a recipe as a technique. I have an ulterior motive. I need to branch out from my “safe” spice combinations and try some new ones. So,
What are your favorite spices to use on roasted vegetables?