Simple. Wonderful.

I feel like I've been trumpeting the glories of roasted vegetables pretty constantly lately, though I can't remember if I've been doing it on my blog, or just verbally to friends, co-workers, whoever is willing to listen.  So let me just praise the roasted vegetable one last time, because a roasted veg will turn a bland, basic meal into a nutritious feast.  See above photo.  Carrots and rice, basically.  How would you feel if you walked in the front door one evening, asked your beloved, "What's for dinner?" and got the response, "Carrots and rice"?  You might lobby to go out for sushi.

But if you hear "Roasted carrots," you'll probably have a seat at the table and tuck the napkin right into your collar.  If you don't recall, the secret to roasting is no secret at all.  Set the oven to 400, chop your veggies into comparably sized pieces, toss to coat thinly with olive oil, and season however you choose.  Remembering a dish from many years ago, I tried thyme and cinnamon on my carrots.  I found some leftover homemade pesto languishing in the freezer too, which went great mixed with wild rice (and felt significantly healthier than pasta).

I made a wonderful veggie roast the other night too, with fennel, a veggie I'd never used before.  The dish was absolutely delicious and was gone before photos could be captured.  So try these veggies in your first vegetable roast: fennel (green stalks discarded, and white bulb chopped), butternut squash, red potatoes, carrots, and garlic.  Do as I did.  Celebrate the winter cornucopia... before bidding it good riddance for the season.