Roasted vegetables (thing)

Roasted vegetables can be an amazingly easy one pan dish, needing little attention while one attends to other things.

Grab veggies, heavy on the root types – one combination I like is this:

• one pound of new potatoes (leave the skin on)
• a bunch of carrots
• a package of mushrooms (mixed or pre-sliced...whatever)
• a bunch of asparagus
• a bag of cherry tomatoes
• salt and pepper to taste
• Italian Seasoning herbs mix (a lot, at least 1 tablespoon)
• a whole garlic, peeled and just broken into cloves
• about ¼ cup olive oil (enough to coat the veggies lightly)
• some fresh parsley leaves (1/2 a bunch or so)

Cut the veggies into chunks, one or two bite sized. Place them in a large baking dish (one with sides). Pour on the seasonings and the oil. Toss with 2 forks.

Bake at a high temperature until the potatoes are fork temperature. Likely 400 degrees Fahrenheit for about 45 minutes. Do not cover and toss to recoat with oil once or twice during the backing time

The dish is not complicated and depends for flavor on the use of good ingredients. The high temperature caramelizes the sugars and adds a depth of flavor.

One pan, 2 forks, a cutting board and a knife … 15 minutes prep time, 45 minutes to cook - an oven or a fire … water to rinse the veggies, that's all one needs.

Serve with some roast beast, after some nice cream of celery soup.