Easy roasted vegetables

The signs of spring are here: warmer weather, flowers, birds building nests.

However, it’s still cold many nights and I enjoy some good comfort food. For me lately, that means roasted vegetables.

If you’re looking for a simple, versatile side dish, you should give this a try. And it couldn’t possible be easier to make.

Also, you should really note that these veggies are only a suggestion. Anything hardy would work great.

Here’s how I made dinner. I started with red beets, golden beets and multicolored carrots. Peel the beets. Peel the carrots if you like. Mine were small so I skipped this step. Chop everything into pieces about and inch and a half or so. If you chop smaller they’ll cook a bit faster and you’ll get more crispiness. I was lazy and chopped big. If you chop a consistent size, things will cook evenly. Add in some Brussels sprouts if you like them. Garlic wouldn’t hurt, either.

Put everything in a roasting pan. I have an Emile Henry pan that I’m fond of.

Drizzle everything with olive oil. Don’t go too crazy here, you just need a light amount. Sprinkle sea salt over everything. (I prefer the large sea salt, but use what you like.) Cook at 400 degrees, stirring occasionally, until tender.

Eat with a nice steak and some wine. Or some chicken. Or nothing else at all.