"Please, Sir, May I Have Some Mo'?"

Come in and sit on my kitchen stool while I prepare dinner! I have discovered a way of cooking fresh vegetables that is new to me. I'm anxious for your help and suggestions.

I've collected several recipes over the years for "Roasted Vegetables", but have never actually made any of them! I love the idea, but have shied away from them because they usually include sweet potatoes or pumpkin which I have not yet embraced. But a friend recently told me that you can roast ANY vegetable. Any at all! So I've been trying some different combinations ... here's a favorite of my family's:

A variety of fingerling potatoes (or any kind of potato), cut in small chunks
Cauliflower, cut in chunks
Asparagus, cut on the diagonal in 2" pieces
Carrots (full-size have more flavor than baby carrots), peeled and cut on the diagonal in 2" pieces
Onion, peeled and cut in chunks
A couple sprigs of fresh rosemary, snipped into 1" pieces

Put the veggies into a large mixing bowl and add a couple tablespoons of olive oil, some chopped fresh garlic, sea salt and freshly-ground pepper. Toss together and spread in a single-layer on a cookie sheet.

Bake uncovered in a preheated 450 degree oven for 20 minutes. Remove from oven, lower temperature to 375 degrees, toss vegetables, and return to oven for another 15 minutes or until vegetables are tender. Remove rosemary and discard.

"High-temperature roasting CARAMELIZES the natural sugar in vegetables and concentrates the flavor. Cooking time depends on the density and size you cut the vegetables." (The Essential Mormon Cookbook)

Serve hot from the oven. As I serve Roasted Vegetables tonight, I will let them be the main course, and will serve 2-3 slices (per person) of marinated, grilled steak alongside as a side dish. A bowl of fresh raspberries on the table will complete the meal, and add some beautiful color to our plates.

My daughter has taken a second helping of these delicious vegetables each of the three times I have made them lately! Also, the leftover veggies are delicious the next day for lunch, cold from the fridge.

I know that most of you have roasted your vegetables for years and years. Tell me, what combinations are your favorites? What do you serve them with?