Heat up your oven to 450 degrees F. You don't want to have to wait for it to heat up later when you're done chopping. Get out a baking dish and use appropriate number of vegetables to fill your dish. (The amount in the parenthesis is for a large casserole dish)
I started with potatoes, carrots and onions. Can't go wrong with that combo. Add in some crushed garlic, lots of crushed garlic (or less if you're not a big fan of garlic). Garlic & onions add a lot of flavor. Purple (red?) onions are even better if you have them. (3-4 potatoes & carrots, 1 full onion, 6 cloves garlic)
Next I went looking for color. I added in a red bell pepper chopped up. Tossed in some sliced mushrooms and quartered brussels sprouts. So now I've got red, orange, white, green, purple. Oh yeah, yellow squash and we've got rainbow roast veggies!! (1 pepper, 1/2 cup mushrooms, 6 brussels, 2 yellow squash)
Throw all your veggies in a baking dish as you are chopping. Fill it up and make it a feast for your eyes.
Hungry yet?
Toss everything with a few tablespoons of your favorite oil and salt and pepper as you like. I love Real Salt, it has a great flavor and lots of extra minerals too. A little dash of pepper (or more if you like it spicy) adds a bit more flavor.
Cover your pan with foil and bake in the hot oven for about 30 minutes. The onion and garlic smells will be wafting through your house causing your mouth to water even more. I know it's hard to wait when it smells that good, but make sure your potatoes & carrots are tender (should break apart with a fork easily) before you take it out.
It's done, it's done. Don't burn your mouth!! Enjoy!
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