Maybe I was the only one talking about roasting things. I've been talking a lot about roasting things lately, vegetables mostly, which means I'm slightly boring company, except at dinner when I'm serving the roasted things. Let me say that I was late to the game in the whole grilled vegetables thing, so it stands to reason that I may just be late with roasting vegetables too.
It started with some roasted butternut squash awhile back. It rocked. rocked. Then we tried sweet potatoes and carrots, also pretty good. I saw in a preview on the food network, something about roasted cauliflower. I tried it that night and hubby said it was the best cauliflower he had ever eaten. He does not throw around food compliments willy nilly. The next shopping trip I picked up some broccoli and roasted it too. Also tasty.
When I say roasting, all I am doing is cutting fresh vegetables up smallish, tossing in a bit of olive oil and lightly salting. Then, they get placed in the oven in a regular 9x13 at about 425 degrees. The broccoli started to brown quickly, about 15-20 minutes. The cauliflower took about 30 maybe. The carrots and sweet potatoes took longer, maybe 40 minutes.