Roasted Veggies...

It's that time of year again. Where we all want to hibernate in our caves and eat warm comfort food. This is your gentle reminder of the pure yumminess of roasted vegetables.

Here is a recipe from last January. 

Some good vegetables to roast are:

Root vegetables - sweet and white potatoes, carrots, turnips, rutabaga.

Winter squashes - acorn, spaghetti, butternut

Summer squashes - yellow and green (zucchini)

Brussels sprouts

Mushrooms of all kinds are also great to toss in for the last 20 minutes or so.

Most vegetables roast well at 375 or 400 degrees and for 40-45 minutes, flipping half way through.

Here is what I had for dinner tonight...

Olive oil and herb couscous topped with zima tomatoes.

Brussels sprouts, petite green beans and baby carrots.