This week I am resharing some of my favorite and most hearty recipes in preperation for Thanksgiving.
Yesterday we talked about a quick pumpkin muffin. Today it's all about roast vegetables.
I love oven roasted vegetables. Sure the vegetables in the steamer bags are convenient and I often turn to them when I am in a hurry, but to me oven roasted vegetables are fresher and taste better and Jason loves them. (And it can be hard to get him to eat his veggies.)
I am focusing on winter seasonal vegetables.
I used a sweet onion
A bag of baby cut carrots
3 cloves of garlic
A little olive oil
Preheat your oven to 400.
I chopped my garlic and whisked it in some extra virgin olive oil.
I threw my vegetables in glass dish.
Then I drizzled them with olive oil. Then I popped them in the oven for 40 minutes.
They came out perfect. The potatoes were soft and delicious and the carrots had just the right amount of crunch. And there are few things more delicious than a sweet onion cooked in garlic.