Consider roasted vegetables for an easy but spectacular side dish to compliment any special meal. All they need is a little olive oil, salt and pepper, and they can be roasted until almost done before the oven is turned over to cook a roast or turkey. Then, when the meat is out of the oven and resting before carving, the vegetables can go back in the oven to finish roasting and heating through, perfectly timed for dinner. Consider a special finishing salt like Himalayan pink salt or black salt from Hawaii to add another flavor dimension – but the taste of roasted seasonal vegetables is the real star here!

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