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This is my go-to recipe for oven-roasted vegetables. You can substitute any firm vegetables cut into 1-1/4" pieces or fresh herbs of your choice. It's always the same comforting recipe, only with with endless flavor possibilities. It's a good for a side dish, but also works for a main course for lunch.

Oven Roasted Vegetables

1 pound yams, peeled or unpeeled and cubed
1 pound quartered Brussels Sprouts
4 medium Shallots, peeled and cut into wedges
1 medium fennel bulb, fronds mostly removed, cut into thin wedges
4 T. Good Olive Oil
4 sprigs Fresh Rosemary (lightly pummeled)
1-1/2 t. Kosher Salt
1/2 t. Freshly Ground Pepper

Preheat Oven to 425° F. Place all of the cubed and wedged vegetables, along with the rosemary, into a large bowl. Drizzle 4 T. Olive oil over the top. Sprinkle in 1-1/2 t. Kosher Salt and 1/2 t. Freshly Ground Pepper. Using your hands, lightly toss the oil and seasonings into the vegetables.

Arrange coated vegetables onto two separate roasting sheets. They...

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Hello new followers, I hope I don’t disappoint you. I want this place to feel like home, where we can escape the Thunderdome and process the world. Where we can post dog pics and recipes and book recommendations. Where we support each other as we get sober, lose weight, embark on new business opportunities, creative endeavors, relationships and travels. I want this to be your oasis of sanity and laughter in an increasingly mad world. A creative outlet where you can share your spirit with us.

We might not have any control over the news cycle—but we can control our habits and attitude. It all starts with us. And hopefully a little piece of that will start here.

About to shoot and it’s already...

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Every time I hear a politician start talking, the chorus of this song starts playing in my head.

"Tell me lies, tell me sweet little lies." And now it's in your head, too. You're welcome.

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