Who knew that magic happens when you combine an oven, a roasting pan, and some vegetables tossed with olive oil and some salt and pepper.

Have some carrots languishing in your crisper? Roast them and find yourself eating them like pieces of candy. Asparagus season is quickly approaching. Toss them with some EVOO and roast them for 10-12 minutes in a 400 degree oven. Shave some Parmesan on top and you have a delicious side dish.

As I think about the dinners I have cooked in the last two weeks, I have served some sort of roasted vegetable as part of the meal. It’s so easy and so yummy! Lately, I have been buying  packages of multicolored peppers from Aldi (for a mere $2.29) that I later roast. I slice them and remove the seeds and place them on the pan. I don’t add any EVOO or salt and pepper, but broil them until they are a bit charred. I store them in a container in the frig and use them throughout the week as a pizza topping or for sandwiches and salads. The other day Anna and I “argued” over who got the last roasted pepper to add to her sandwich.

For the longest time, I only roasted potatoes, but I am so glad I tried other vegetables. For those that have a stronger taste (i.e. brussels sprouts or even broccoli), roasting transforms them. Normally, I don’t eat cold leftovers, but a chilled, roasted piece of broccoli or brussel sprout is actually quite good. Try it sometime.

Yesterday, while grocery shopping, I bought a package of Roma tomatoes. I know it’s not tomato season, but in my mind’s eye, I saw slices of roasted tomato scattered across a pan. Visions of sweet, flavorful goodness made my mouth water. I’m hooked. You will be too.

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