Things I Love: Roasted Veggies

Some epic roasting commenced with the veggies I got at the Farmers Market on Sunday.
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Man, do you know how hard it is to skin, peel, break down, and chop a butternut squash? Not fun!
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Roasting is super simple. Toss your veggies with EVOO, salt, and pepper. Put in a 400 degree oven for an hour or so depending on the vegetable (butternut squash took an hour and 15 minutes, brussel sprouts took 45 minutes). That’s it! Enjoy your sweet yet savory roasted beauties!
Pre-roast:
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Post-roast:
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I like my veggies super caramelized, obviously. Feel free to ramp back the heat or time in the oven if you like a squishier roasted veg.

About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, cereal, going to shows, scarves, kettlecorn, Gwen Stefani, yoga, my nephews, my cat Reggie, and my home: Boston.
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One Response to Things I Love: Roasted Veggies

  1. Tes says:

    Roasted veggies with simple salt and pepper sounds wonderful. I love when it is hot and juicy.
    Thanks for sharing!

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