Roast the Veggies

I now roast all of my vegetables in the oven with a small amount of citrus-flavored olive oil. Cauliflower, potatoes, asparagus, bell peppers, onions, beets, parsnips, tomatoes, carrots, brussel sprouts, and broccoli to name a few.
Roasting vegetables brings out a nutty, savory flavor that almost everyone enjoys. These veggies can be eaten hot, room temperature or even cold. Before I found this fantastic way to prepare fresh vegetables, the only veggie my family truly enjoyed was a green salad.