A Bit of Roasted Heaven

Dec 21st
I have been cooking a lot lately and I LOVE LOVE LOVE it!!! Never would I have ever thought I would love being in the kitchen so much. I find it very relaxing and now that I know what I am doing, FUN! This past week I have felt a lot more going away from recipes and just playing away. My training wheels are off folks!! So with Christmas around the corner, I thought I would share a recipe for roasted veggies I did last week. This was super painless, delicious, and would go great with any sort of meat. I served it with a Parmesan crusted chicken (recipe to follow soon!).

You will need: 1.5-2 pounds fingerling potatoes, 1 red bell pepper, 1 yellow bell pepper, 1 spicy pepper of your choice (I chose a poblano), 1 yellow onion, 4 garlic cloves, olive oil, salt and pepper.

Preheat the oven to 375. Place a sheet of foil on a cookie sheet. Chop the peppers into thin strips, the onion into thin slices, and the potatoes in halves or quarters (depending on their size). Peel four garlic cloves and chop off a little piece of the end. Throw all the veggies in a bowl and put a generous amount of olive oil, salt and pepper. Mix them around. Pour everything onto the cookie sheet and spread around. Throw then into the oven for about 12-15 minutes, then mix them around with tongs. They should bake for about 20-25 minutes depending on when they get crispy. VOILA!!! Make sure to serve them right away!! (that’s when they are best)  **sidenote: for a pretty presentation place the meat in the center of a platter and throw the veggies all around. Will look pretty and save on some dishes 🙂