Roasted Vegetables With Thyme, Olive Oil and Balsamic Vinegar

As I become more intentional about nourishing my body (as opposed to simply eating), I am enjoying more vegetables. One of my newest re-discoveries is the ease with which they can be roasted to clean, healthful perfection. It takes additional time and patience to prepare fresh food for roasting, but it’s worth it. Just look at these veggies, photographed just before being placed into a 425º oven for just over an hour. How can you not want to eat well?

Wash, peel and chop (as appropriate) the following: one butternut squash, 4 small heads of broccoli, 1 small red onion, 2 small summer squash, 4 carrots and 2 Portobello mushrooms. Add as many whole garlic bulbs as you like. They will soften and caramelize into a sweet, delicious complement.

Place everything in a bowl and toss with 1/4 cup of extra virgin olive oil (I used the Zoe brand), 2 tablespoons Balsamic vinegar (I used the house brand from my local Fresh Market), a generous sprinkling of Mediterranean spiced sea salt (I used McCormick’s), and as much fresh thyme as you please. I toss everything together with clean hands. I like to feel my food.

Place in a 425º oven on a baking tray with sides for about an hour and 15 minutes. Halfway through, use a spatula to toss everything around so nothing sticks and all veggie sides are roasted.

Note: After I posted this, I realized that I had forgotten to add 1/3 cup of Japanese Panko bread crumbs to this recipe. You can make it without them, but they’re my secret ingredient to scrumptious roasted veggies — I can’t believe I forgot them!

Question: What are your favorite varieties of roasted vegetables?