I love roasting vegetables. There’s something about the slight caramelization combined with the perfect amount of seasoning that is irresistible. Another plus: it’s really easy. When I’m cooking for myself on a busy weekday, there’s nothing easier than prepping whatever vegetables are in my fridge and throwing them in the oven. Set a timer and in 20-30 minutes dinner is served (well, part of it at least). I roast a lot of vegetables for the holidays as well. “No muss-no fuss” is the way to go when you’re cooking for a large group of people.
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