Roasted Vegetables

These Roasted Vegetables are good with everything, it really isn’t an exaggeration.  They come together quickly and they can be a side dish or the star of the meal.  They are great stirred into risotto or topped with eggs for breakfast.  We have even eaten them topped with guacamole and salsa for a quick and delicious dinner.  The possibilities are endless.

Perhaps my favorite way of all to serve them is alongside a roast chicken with a simple salad.

Start by cubing the butternut squash into fairly even pieces.

Cut the onion in half, then make a slice down the middle almost to the core but not cutting through

Make three cuts across the top, once again leaving the end intact.  Then slice crosswise into big cubes, similar in size to the butternut squash.

Cut the bell pepper into strips, then cut the strips in half.  The main goal is to keep the vegetable pieces fairly even.

Drizzle with olive oil, sprinkle with sea salt and roast until tender and edges are caramelized.

You may notice that I use the word caramelized a lot.  That’s because most everything tastes betters with caramelized edges.

Enjoy the caramelized roasted goodness.

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