Simple Roasted Vegetables

Some weekends are so amazing and so epic that you have to document them.  Through words, pictures, stories, or never-forgotten memories.  Then there are the other weekends.  The low-key, lazy, restful ones that you forget about as soon as they are over.  Sometimes it's good to document those too.  The ones that involve plaid flannels and fuzzy socks.  That's a good weekend in my book.

Ashley's had a cold all week and it's finally gotten to me too.  I came home on Friday, slipped on some PJs, and never looked back. 

I realized today that you know a lot about my life, but there are some things I've been hiding from you.  I'm sneaky like that.  Like how the past few weeks I've spent more time lying on my couch than in the kitchen.  I promise it's nothing personal.  Or, how I adore chocolate... and once in a while "forget" to check the label to see if it contains dairy.  Forgive me, please?

Or how I cannot be trusted with my credit card in plant shops.  Our entire apartment and porch is overflowing with green plant life and I still cannot make any promises when I go to a store involving any plants, garden gear, or cute pots.  It's one of my biggest weaknesses and it drives Ashley crazy. 

I also have a big weakness for roasted vegetables, especially this time of year when root vegetables are plentiful and oh-so-fresh. I used Brussels sprouts, carrots, and yams in this batch, but potatoes, cauliflower, broccoli, parsnips, onions, and fennel are all delicious as well.

Simple Roasted Vegetables
Serves 2

4 cups of vegetables, sliced (It's best to cut Brussels sprouts, cauliflower, and broccoli florets in half, and cut any other vegetables into about 2-inch pieces)
1 - 2 Tbs fresh rosemary, chopped
Salt and pepper to taste
Other spices as desired (fresh thyme, dried sage, and dried basil are all delicious) 
1 - 2 Tbs oil (for high heat I usually use canola or grapeseed oil)

Preheat oven to 400 degrees.  Toss vegetables with oil, rosemary, salt, pepper, and any other spices desired.  Lay flat on baking sheet in a single layer.  Cook for 25 - 30 minutes, turning vegetables 2-3 times while cooking.  Vegetables are done when they are tender, but not mushy.