I could sit and eat roasted vegetables all day long. Roasted vegetables are one of those things that just make you feel good. Well, maybe not everybody feels that way, but I always find them delicious and satisfying! :)
Prepping these veggies only takes a few minutes and it cooks in less than a half hour. These go well with with a good grain to make a more complete meal (I had mine with quinoa). They also can be eaten cold as leftovers the next day. Fresh, fast, and simple!
From the January 2009 issue of Vegetarian Times:
2 cups bite-size cauliflower florets
2 cups halved Brussels sprouts
2 medium carrots, cut into sticks
1 medium yam or sweet potato
3 Tbs garlic-infused olive oil, divided
1 Tbs chopped rosemary
2 tsp chopped thyme
2 Tbs chopped parsley
2 tsp lemon juice
Preheat oven to 450 degrees F. Place veggies in large bowl. Add 2 Tbs oil, rosemary, and thyme and toss to coat. Season with salt and pepper if desired. Scatter vegetables evenly on baking sheet and roast 20 minutes, turning 2-3 times with spatula. Increase oven temperature to 500 degrees and roast vegetables for 10 more minutes or until tender. Transfer vegetables to large serving bowl and add parsley, lemon juice and remaining oil. Toss to mix and serve.