Roasting Vegetables

Here are some recipes I like for roasting vegetables:

Kale chips
- 1 bunch of kale

1. Preheat oven to 350. Take stem out of kale. No need to chop up.
2. Place kale in large ziplock. Pour in maybe 1/4 c olive oil, some parmesan and bread crumbs if you're feeling fancy. Give it a good shake and knead.
3. Pour out on a baking sheet. Sprinkle with sea salt (you could also put this into the bag, but sometimes I put too much salt in).
4. Bake for 15-20 minutes until crisp.

Roasted brussels sprouts, potatoes, and carrots
- 1 red onion
- 3 carrots
- 14 oz yukon gold potatoes
- 3/4 lb brussels sprouts
- 1 bunch thyme

1. Preheat oven to 475. Cut off and discard the stem ends of brussels sprouts; cut into bite-sized pieces.
2. Medium-dice potatoes.
3. Peel carrots and cut into bite-size pieces.
4. Pick the thyme leaves off the stems.
5. Place all veggies on sheet pan. Drizzle with olive oil, season with salt and pepper; toss to coat.
6. Arrange in a single, even layer. Roast 25-27 minutes or until browned and tender when pierced with a fork.

Also try, parsnips, sweet potatoes, rutabagas, turnips, etc.