Roasted Veggies

While this recipe isn't exactly quick, it does not take much prep time and is very easily tweaked.  A lot of people do not know that roasting veggies brings out a richness in flavor compared to steaming or braising.  I have used many different veggies for this and have never been disappointed.  The size of the veggie greatly impacts the roasting time.  If you want a quick cooking time, more prep is involved since you should chop the veggies smaller.  A lot of times I will use this method for the veggies I make my soups out of.

Ingredients
Oil (doesn't matter what kind)
Veggies
Salt
Pepper

Directions
1.  Preheat oven to 400 degrees.  Line a cookie sheet with aluminum foil.  The darker the sheet, the faster it cooks.
2.  Chop veggies to desired size.
3.  Spray foil with cooking spray and drizzle with a small amount of oil.
4.  Spread veggies evenly on baking sheet.
5.  Season with salt and pepper.  (I usually spice it up more with chili powder, garlic, cumin, and tumeric, depending on the mood and the veggie.
6.  Bake for 20 minutes.  Stir.  Bake for additional 15-20 minutes.

Suggested veggies: broccoli, zucchini, onion, garlic cloves, potatoes, cauliflower, squash, eggplant, cabbage (chopped into 1 inch steaks), Brussels sprouts, and *radishes.

*Yes, that's right, I said radishes.  When you roast radishes, they lose their tang and the sweetness of the vegetable is released.  It's quite remarkable.