One of the easiest most versatile ways of cooking is roasting vegetables. You’d be amazed at what 20-40 minutes in the good ol’ oven can do to vegetables. We’re talking crispy on the outside, soft on the inside, warm, comforting, and nourishing real foods. What could be better?! I almost always have a mixture of roasted veggies in our fridge, either prepared to roast or ready to reheat (a bonus for those who eat leftovers).
The process of roasting coaxes out the sweetness of the vegetables, which caramelize when cooked. But the great thing about roasting vegetables is that it’s simple. You wash, chop, mix in a little olive oil, garlic and salt, a few optional spices, and pop it in the oven. Seriously, this is win-win across the board.