Roasted Veggies

Roasted Veggies - reminds me of that Bill Engvall joke...but I digress...

Last winter, Austin planted some carrot seeds on a whim, because our summer plants were done and what else were we going to plant?!?  Well, the garden was overcome with weeds over the course of the winter, and a few weeks ago when we were working in the garden, getting ready for our new crop, we pulled up TONS of carrots (okay, enough for the 2 of us).  We planted the small ones, so they were the perfect size!

I washed them and put them in the fridge, but could not figure out what I wanted to do with them.  Two days before we left for Germany, I was trying to use up everything in the fridge, and discovered I had our home grown carrots, and some broccoli and cauliflower that needed to be eaten before we left. 

Voila!  Roasted Veggies!

I cut up the broccoli and cauliflower and the larger carrots.  I tossed them with salt, pepper, olive oil, and fresh thyme from the garden (more on my herbs later!).  I roasted them in the over at 425 degrees for 40 minutes, stirring them occasionally.  Yes, foil was my friend, because all I had to do for clean up was rinse the pan!  After the 40 minutes, I sprinkled Parmesan cheese over all of it and put it back in the oven for another 10 minutes.  Everything was delicious!

We ate these delicious vegetables with spaghetti and meatballs.  The meatballs are frozen and the pasta is definitely not homemade, but I did make the sauce - almost from scratch.  It's tomato sauce, diced tomatoes, onion, garlic, salt, pepper, red pepper flakes, and fresh basil, thyme, and oregano.  The fresh herbs definitely make a huge different in spaghetti sauces.  I also love the little kick the red pepper flakes give it without too much heat - FLAVOR!!!

Happy Cooking!

-khl