Roasted Vegetables


It’s been a while since I’ve been here; and those who are fans, I’m back and ready to bake, cook, and post.  In 2021, we all went into year two of a pandemic and I found myself receiving a kidney transplant.  I’m fine and feel good. Moving into a new year, sadly, the pandemic is still here, but the one place that you have that you can control, is your kitchen.  And I’m starting this new year with a tray of savory, sweet, crunchy and colorful roasted vegetables.

Roasted Vegetables

Nothing is easier or more delicious alone, with pasta, with mixed greens, served as a main or side. Some of my favorites include: broccoli, orange and yellow pepper, fennel, carrots, shallots, garlic bulbs and cherry tomatoes. I actually roast all together.


  1. Preheat your oven to 400° Line a sheet tray with parchment paper
  2. Use any vegetable your have fresh or just turning
  3. Peel and/or chop the vegetables you select to the size(s) you want
  4. Scatter your vegetables on your sheet tray and drizzle olive oil over the top, season with salt and pepper and add any herbs you wish.
  5. Roast the vegetables until fork tender, slightly charred and aromatic.

I’ve always been a lover of vegetables, which the exception of spinach — I try it each year to see if my tastebuds have changed, and they haven’t.  I’ll eat vegetables raw, steamed, sautéed and sometimes fried.

But always trying to keep a container of roasted vegetables in my fridge is a goal. There is no “rule” as to what vegetables you should or can roast, but vegetables such as broccoli or cauliflower, I prefer a bit charred. Cherry Tomatoes just soft and showing signs of being ready to blister open. Onions and shallots become sweet and succulent.  And if you slice the top of a garlic bulb, after roasted, you`ll have the sweet spread ever.

I can tell you, if you make the habit of roasted a tray of veggies weekly, you’ll certainly have no problem getting your quota in daily.