The weather is rainy and gloomy with the roads covered in autumn leaves from the down pour, and it made me want to buy colorful carrots and brussels sprouts. I’m not sure why that is, but for some reason I always associate roasting root veggies with fall. We do it every year, especially for Thanksgiving, and the rainbow carrots were super purple and beautiful today.
Roasting vegetables is super simple, especially this way. You only need olive oil, salt, lemon juice, and cumin. That’s it! I like to use our Lodge cast iron skillet for this because it heats evenly and they’re made in the USA!
What are your favorite vegetables to roast?