One of the best things about summer is the abundance of fresh vegetables at the market.
Vegetables are plentiful and varied during this season, and it’s the ideal time to try something new, or try new ways to enjoy old favourites.
A consistently great way to transform vegetables from drab to fabulous is roasting them; there’s nothing quite like roasted vegetables.
Usually the last thing you want to do in the summer is turn on the oven, especially when it’s ridiculously hot – but we’ve been having the perfect weather for summer roasted vegetables.

Roasting not only intensifies the flavour vegetables, it enhances its natural sweetness.
Roasted vegetables pairs well with most dishes, it’s an easy and simple side that works every time – a quick dab of oil and seasoning and some time in the oven is all that’s required.

Here are two very special ways to roast vegetables;
Simple Roasted Vegetables
INGREDIENTS

• Beets, broccoli, carrots, cauliflower (or your favourite veggies)
• Olive oil
• Minced garlic (optional)
• Salt & pepper

DIRECTIONS

1. Prep and cut vegetables into even bite size chunks
2. Toss the vegetables with olive oil and add garlic, salt and pepper, mix well to coat.
3. Spread out in a single layer onto a baking dish or pan
4. Roast in an oven at 400° for about 15 – 25 minutes, until vegetables are tender and caramelized.
5. Serve immediately and enjoy!

Balsamic Roasted Vegetables
INGREDIENTS

• Broccoli, baby carrots, red cabbage, red onions (or your favourite veggies)
• Olive oil
• Balsamic vinegar
• Salt
• Freshly ground black pepper

DIRECTIONS

1. Prep and cut vegetables into even bite size chunks
2. In a large bowl, drizzle a nice amount of olive oil and balsamic vinegar over vegetables
3. Toss and add salt and pepper, mix well to coat
4. Spread out in a single layer onto a baking dish or pan
5. Roast in an oven at 400° for about 15 – 25 minutes, until vegetables are tender and caramelized.
6. Serve immediately and enjoy!