Sara and I love what we call “roasty vegetables”. We like them roasted on a sheet pan, but I like them better wrapped in foil.
It’s a choose-your-own-adventure meal, using whatever veg and/or seasonings you have and/or like. This batch was:
I probably oiled them up with olive oil and seasoned them with salt and pepper, although sometimes I use Jane’s Crazy Mixed Up Salt or sometimes add rosemary or sage or a Penzeys herb/spice blend.
Also good with onions, sweet potatoes, turnips, parsnips…. You get the picture.
Wrap them babies up in aluminum foil (aluminium, if you’re British) and roast at 375F (190.5C) for about half an hour. If the veg isn’t done, wrap it back up and cook it some more. The beauty of wrapping it in foil is that it won’t dry out.
You could add a protein, but why? SO GOOD!
A WRITING PROMPT FROM ME TO YOU: Vegetables in conflict for the honor of being cooked.