Roasted Vegetables

I know this is kinda basic, but it's a good reminder of an easy and delicious side dish/main dish. :)

I generally roast sweet potato, yellow squash, asparagus, bell pepper, mushrooms, or cauliflower (usually some combo of the above), but you really could use any veggies you like. Keep in mind that some cook faster than others (mushrooms, bell pepper, etc.), and I find it helpful to give the sweet potato a head start with a couple minutes in the microwave before I chop it up.

Cut the veggies into larger than bite sized bits, keeping in mind that the smaller you cut them the faster they'll cook. Toss with olive or canola oil, chopped garlic, thyme, salt, garlic salt, season salt, lemon pepper, pepper, cumin, rosemary, or some combination of these (or others).

Spread out on cookie sheet and roast at 400-450 degrees until tender, tossing the vegetables around on the cookie sheet occasionally so they don't burn. Generally 20-ish minutes.

That's it. Something about roasting brings out the best in the flavors of the vegetables. Plus, you can mix it up so it's different every time. :)