Roasted Vegetables

Fall harvest season is a wonderful time to cook vegetables in the oven by roasting them. Some vegetables that you may want to roast are: carrots, sweet potatoes, butternut squash, potatoes, celery, onions, garlic, green beans, broccoli; if you want to add spinach, add it toward the end, say the last fifteen minutes of the roasting time. You can season the vegetables, right after peeling and washing them off good, with rosemary, thyme, black pepper and a little salt. Drizzle a couple of tablespoons of olive oil, canola oil, or your favorite oil over the vegetables and roast at about 450 degrees F for about twenty minutes; then mix them well and roast them for about another twenty or more minutes until they are tender and browning. Some people who would ordinarily not enjoy many types of vegetables do find that they like them when roasted and seasoned! You could even add some other healthful green vegetables like cabbage, kale and collard greens--delicious! Bon Appetite!