Roast All The Veggies

When in doubt just roast it. Crank your oven up to 400 or maybe even 420 and roast those veggies! Seriously-- Just do it.

The first vegetable I ever roasted was broccoli. How do I even remember this? Because before this experience I didn't really like broccoli. I had steamed it-- Ehh it was okay. I had eaten it in stir-fry-- Still not that impressed. But then one day I tossed it around with a little EVOO, salt, and minced garlic and my life was forever changed. If you think roasted broccoli isn't life changing-- You've never had it. So then the race was on. What else could I roast. Turns out, you can pretty much roast everything.

Isn't that the best news ever? I know, right?!

Then it was on to roasting cauliflower. Holy cauliflower, Batman. Yes-- it's that good. AND THEN one day it happened. I roasted brussels sprouts. I. Can't. Even.

I think it's safe to say, if the thought of roasted brussels sprouts deems you speechless, you've probably gone off the vegetable deep end.

My new obsession, however, is butternut squash. For years I would venture into the produce department at the grocery store and wonder-- What the hek do you do with butternut squash? Make a soup? Well, apparently you can make soup. But you can also roast it. And roast it, you should.

This night in-particular I was roasting brussels sprouts, butternut squash, and okra. All in one pan. Easy cleanup.  Delicious veggies. Win-- Win.

Ingredients
4 giant handfuls of Okra (I didn't measure perfectly)
1 small/med Butternut Squash
3 cups brussels sprouts
Lots of Garlic 4 or 5 cloves (minced)
Salt and Pepper to taste
Extra Virgin Olive Oil

Preheat your oven to 400. Grab your cookie sheet.

Slice the Okra in half and toss in a bowl. Drizzle olive oil over it and some salt, pepper, and garlic. Stir. Add to your cookie sheet.

Peel and dice the butternut squash. I dice into 1-1 1/2 inch cubes. Drizzle with oil and toss in bowl with salt, pepper, and garlic. Add to pan.

Cut off the ends of the brussels and then half. Drizzle with oil and toss in bowl with salt, pepper, and garlic. Add to pan.

Roast for 15-20 minutes.Open the oven and give them a toss about half way in between to ensure even cooking on all sides. I like my okra and brussels pretty crispy so I cook them 20-25 minutes.

Happy Roasting!!