i am telling you, nothing beats roasted vegetables on a “cold” winter’s day. i say “cold”, because i am in Phoenix, where we pretend it’s winter for a couple weeks and then just give up the illusion and return to flip-flops and swimming and getting third degree burns just from getting into our cars and gripping the steering wheel. and that’s even when the darn car has been parked in the garage all day. not that i am bitter about it or anything.
ANYWAY, here’s how to make your very own super hott roasted veg for your actual cold winter’s day. that is, unless you are here in Phoenix as well. if so – uuuh, come join me by the pool.
uniformly chop the following:
sweet potatoes + russet potatoes + red onions + carrots + green beans + brussels sprouts + zucchini + anything else you like
a few sprigs fresh thyme
a few sprigs fresh rosemary
[strip the leaves off and discard stems]
a few whole garlic cloves
toss everything in some
olive oil + balsamic vinegar + kosher salt + freshly cracked black pepper.
roast at 400 degrees Fahrenheit for about an hour.
after about 40 minutes, add one can of chickpeas that have been rinsed and tossed in olive oil and a splash of balsamic.
continue roasting 20 minutes more, or until the potatoes + veg are tender [but not mushy! ew.] feel free to add more balsamic and salt and pepper through the cooking process if you think it needs more!
this would be lovely served alongside your favourite roast, as a go-to holiday side dish, or as a main course with some crusty bread and butter on the side.
i personally prefer to scoop it straight out of the oven and into my face as is.
which is what i am doing right this minute, actually. by the pool. in my flip-flops. i should have waited perhaps a few more minutes until they cooled off first, though.