Roasted Vegetables
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Here is a really easy recipe that will make you love your vegetables!  Basically you just chop up whatever vegetables that you have on hand and toss them in olive oil and spices, then throw them in the oven.  Nothing could be easier.  Your oven will impart a roasted flavor, to this dish, especially to the potatoes.  There is nothing to stir or otherwise fuss over, so you can focus your attention on your other dishes or your guests. Ingredients: 3 potatoes, washed and chopped up in bite sized pieces with the skins on ( I use Red Bliss) 2 red bell peppers, seeded and chopped into ½ inch pieces 3 large carrots, peeled and quartered the long way and then chopped into 1 inch segments 2 tablespoons chopped fresh rosemary 1/4 cup olive oil salt and freshly ground black pepper to taste   Optional: Try adding other vegetables like cubed butternut squash, sweet potato, onion Try adding 2 tablespoons balsamic vinegar to the mix In a large bowl, combine everything and mix well.  You may get better mixing results if you mix the vegetables in one bowl and everything else in another bowl, then combine.  Or, just arrange the veggies in the pan and drizzle the oil over everything and season them right in the pan with the rosemary, salt & pepper.  That’s the easiest way of all plus there’s no bowl to clean up. Bake 20-30 minutes in a 425 degree oven until the vegetables are tenderly cooked.  You can test for doneness with a fork.  Enjoy!