Roasted Vegetables
So many vegetables work here; I go for a nice mix of color. I almost always use root vegetables like potatoes, carrots, onions, and beets, sometimes bell pepper, and often mushrooms or other vegetables (like asparagus) that need less cooking. Using silicon baking liners makes cleanup super easy. Pictured is a colorful tray that I took to Elsa & John's 2026 fourth of July party. Ingredients A mix of vegetables, like: potatoes beets yams carrots (with part of tops!) onions brussel sprouts cauliflower red pepper mushrooms Optionally, some fast-cooking vegetables like: green beans asparagus Seasoning: 1/4 C canola oil 1 tsp sea salt 1 tsp pepper Juice from 1/2 of a lemon 2-3 cloves garlic, diced 1 tsp TJs 21 spice blend Herbs like oregano, rosemary, basil Instructions Clean the veggies and cut off any blemished ends, etc. I don't bother skinning anything but yams. Cut carrots diagonally; cut others into halves or fourths, or whatever size you prefer (not to...