The other night, I made these yummy roasted vegetables (the photo is pre-oven). Roasting vegetables is so easy, and the flavor you get as they slowly caramelize, well, it's amazing (especially carrots and bell pepper. yum!). I roast them with just olive oil, kosher salt and pepper at a low temperature first (350 degress for about 20 minutes). After stirring (and adding some cremini mushrooms), I turn the heat up to 375 degrees for another twnety-five minutes or so.
I love my new Le Creuset casserole dish. It's so cheery!
Another favorite is chopped broccoli in the toaster oven, sprinkled with lemon juice and parmesan after roasting.