Roasted Vegetables

Purple cauliflower sounds dirty but apparently it’s a thing here in Sicily.  Go Dawgs.

This is a super easy and super healthy “base recipe” to get you started in the world of vegetables.  Be advised, my recipe is poorly written and at times requires a time machine.

Step one: Wash and chop up a healthy organic vegetable of your choice into bite sized chunks (cauliflower, broccoli, asparagus, Brussel sprouts, or whatever you have lying around the house).

Step two: Toss your chosen vegetable in salt, pepper, and a S*** ton of olive oil (1/2 to one cup).  If you are feeling spicy, add red peeper flakes (intentional typo).

Step three: Go back to step one and remember to preheat your oven to 400 degrees.

Step four: Put veggies that should be coated in spice and olive oil by meow, into the oven, on a baking pan.

Step five: Go back to step one and pour yourself a drink or glass of wine.

Step six: Relax for thirty minutes.

Step seven: Consider flipping veggies at the 20 minute mark which was ten minutes ago.  Don’t freak out, this step is not mandatory.

Step eight: Repeat step five, then check your veggies.

Step nine: Remove from oven when there are lots of crispy ends and the veggies have shrunk significantly.

Step ten: Serve with whatever else is for dinner, like a side of poached eggs or piece of fish, and consider topping with fresh parmesan cheese or a drizzle of fancy olive oil.

Step eleven: Eat it all up (it’s super good for you) and speak well of Dr. Jimmy.

Roasted cauliflower tastes so good in your mouth. It haunts my dreams.