Roasted Veggies

A choose-your-ingredient kind of recipe. The options for veggies here are endless, my favorite is sweet potatoes of any kind. Sometimes I will only do sweet potatoes to show off the rainbow of colors. I serve this alongside a freshly whipped up chipotle or garlic aioli, which you can easily make while the veg is roasting.

RECIPE

Preheat your oven to 425 degrees. Peel your veggies of choosing (I love carrots, sweet potato, squash, potatoes, and zucchini) and then slice into thick even strips (I do two of everything except for the potato). If your veggies have some moisture in them after washing, pat them dry as dry as possible. The dryer, the better for roasting. 

Spread the veggies out on a rimmed cookie sheet and drizzle a generous amount of olive oil and top flaky sea salt. Toss to combine. Spread out in a single layer with a little space in between. (If they are too crowded they will steam instead of roast). Roast for 1-1:15 hour, tossing halfway through. When the veggies are golden brown they are done. I love topping them with freshly grated Parmesan and parsley and pairing it with chipotle or garlic aoili.