It's a Roast!

Today, I found myself with an abundance of

veggies! 

Wonderful fresh veggies, just begging

to be eaten. 

It's a cool winter day here in western Montana.

What better to do with all these

delicious

veggies

than roast them?

Not much. 

And it's so easy!

I washed them and cut them 

into similar size pieces. 

Then I arranged them on a foil lined

baking sheet. 

I arranged them so that the colors

were displayed

artfully, artistically, 

beautifully.

From left to right

broccoli, carrots, fennel, beets, brussel sprouts, radishes.

Then drizzled the veggies with

balsamic vinegar

and EVOO.

And sprinkled them 

with sea salt.

See, looks good already!

Then I put them in the oven

at 450 degrees

for, 

well,

until they were al dente 

when jabbed at with a fork. 

Loaded up my plate and

YUM!

All caramelly.  

Is that a word?

Caramelized. 

And most delicious!  

While I was at it,

I roasted some

little sweet pumpkins too.  

These will be scraped out of their skins,

pureed, 

put in zip lock bags,

and plopped in the freezer. 

hbk