Roasted Vegetables

Preheat the oven to 400 degrees F (200 degrees C).

Clean and chop Purple Potatoes (to taste), Purple Carrots (to taste), Broccoli (1 head), Green Bell Peppers (to taste). Generally, I prefer to leave the skin on for the following reasons: skin tastes nice and gets crispy; there’s a lot of nutrition in the skin; peeling is slow! Just be sure to wash the vegetables thoroughly.

Dump your vegetables into a roasting pan. Drizzle everything with Olive Oil (2 Tbsp). Add in Lemons (4 slices) and season generally with Salt (to taste), Ground Black Pepper (to taste), Fresh Thyme (4 sprigs), and Garlic (3 cloves).

If roasting root vegetables, pop the pan in the oven for 1 hour or longer, but check on the vegetables after 45 minutes. For non-roots they may be done after 20 to 30 minutes. Test them by poking them with a knife. If it meets no resistance, they’re finished; if not, let them cook longer. Don’t worry: it’s not much of a problem if you overcook them.

After you pull the vegetables out of the oven, push them around with a spatula to free them from the pan. Remove any garlic cloves and smash them into a fine paste (removing the skins at this point), then put the garlic back in the pan and mix together.

Squeeze the juice out of any lemons and discard the woody bits of any cooked herbs. Add a little more butter, a bit of favorite sauce, a little soft cheese or mayonnaise, and serve. Enjoy!