Roasted

While I love to cook, I admit that I've never been one to do a lot with fresh vegetables.  We seemed to stay in a rut of canned green beans and frozen corn and broccoli with fresh sweet potatoes and the occasional white potato thrown in.  I don't eat carrots, Ned isn't a fan of butterbeans or cabbage, and neither of us are much on garden peas, although I have put them back in the rotation.  We do eat zucchini and squash, but I often forget about them when they are not in season.

Thank goodness for Kristen posting the recipe for roasted cauliflower.  I'm in love!  It's quick and easy (the cutting takes the longest) and is so good.

I cut up a head of cauliflower and spread it on a baking pan, drizzle it with olive oil, sprinkle with seasoning salt, and toss.  They bake at 425 degrees for 20-30 minutes depending on how cooked you want the pieces.  We use Jane's Crazy Mixed Up Salt but any seasoning salt or combination of spices would work.  Kristen says the leftovers are great, but we've been eating it all! 

I found a similar recipe on Pinterest for zucchini and carrots, so I tried a few zucchini sticks last week. They were fantastic too, so I need to try the carrots.  Broccoli is great like this as well.  Get roasting and I promise you won't be disappointed!