There's probably not an easier side dish to make than roasted vegetables. Since I've been eating only fruits and vegetables, I've been roasting everything I can get my hands on. I just made some fabulous roasted cauliflower last night and today was some fresh green beans. Quick, easy, tasty - is there anything else??
Pretty much any vegetable can be roasted using these simple guidelines. Try brussel sprouts, cauliflower, asparagus, baby onions, potatoes - the possibilities are endless. This isn't really even a recipe so much as it is an easy guideline. No matter what you use, I can guarantee you you'll love the tastiness of a great roasted vegetable.
Roasted Vegetables 101
Enough vegetables, trimmed and prepped
Just enough olive oil to lightly coat vegetables
Salt and freshly cracked pepper to taste
A few halved or quartered cloves of garlic
Fresh herbs optional
Preheat oven to 400. In a large baking dish or jelly pan, toss vegetables with enough olive oil to lightly coat them. Toss in some salt, pepper, and garlic cloves and combine well. Got some fresh herbs like rosemary or thyme? Throw a few sprigs in! Put in the oven and cook for 20-30 minutes, stirring occasionally until vegetables are fork tender. Serve and enjoy!