Roasted Vegetables -- Oh My!

For roasted vegetables cut up whatever you have. It could be zucchini, yellow squash, broccoli, cauliflower, brussel sprouts, eggplant, potatoes, sweet potatoes, butternut squash (or any other winter squash), carrots, okra, radishes, onions, whole cherry tomatoes, whole garlic cloves... If it's a hard vegetable like potatoes or carrots, I like to parboil them a bit before the next step. It helps them cook more quickly and they seem to taste a little better.


Next, put them in a mixing bowl and spoon some of your Missy's Special Herb Mixture  on it. Toss it or stir it around. Tossing is way more fun and makes people think you know what you're doing.

Add more herb mixture if you need to. I then add salt, pepper, cumin, ginger, liberal amounts of garlic powder and turmeric, maybe some chilli powder. Really just use whatever you want to try. If you don't have any of the “special herb stuff,” then make sure you add chopped rosemary to the other spices. Toss or mix it up again then put on a baking sheet. I like to prepare each veg separately so I can pull something out if it gets ready before the others. I do put the cherry tomatoes and garlic cloves throughout so they will almost melt into everything else.

If all you have is
salt and pepper, then use just that!

If you use okra, keep them whole or cut them in big or little pieces; all ways will work, but make sure you add it late because okra cooks more quickly than the others.
Cook in your oven at about 425 until things start to brown. You might as well cook two pans worth if you can so you'll have leftovers – maybe. Easy!