Roasted Vegetables

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It’s what we look forward to most every Thanksgiving… except I’m making a bourbon maple pecan pie tomorrow so there’s that.  The veggies I worked with this year were some of ours and some from the store – everything to the right of and including the asparagus.  After peeling and slicing and saving the peels for our chickens, I drizzle them with olive oil and splash them with vinegar (I collect special vinegars just for Thanksgiving) and sprinkle them with salt.  They go into a 350 degree oven for at least 30 minutes.  Start checking and tasting them then, and go in 10 minute additional intervals if you think they need some more time in the oven.  I’ve included a photo of the roasted pepper because that’s the trickiest one to know when they’re done.  They get wrinkly and dark on the tips which means the skins peel off really easily after they cool.  I do them a day ahead of time and serve them at room temperature on Thanksgiving.   Easy and delicious!