“You’re such a lousy cook that if dental floss is left in the kitchen, the roaches hang themselves.”

“Your cooking is so bad that we pray AFTER we eat.”

“At your house, no one ever asks eagerly “Guess who’s coming to dinner?” because nine times out of ten, it’s the paramedics.”

jokes adapted from http://www.yuksrus.com/

For some reason the word “roast” can be intimidating.  Don’t let that word fool you.  It’s just a fancy way of saying “I put it in the oven at a medium high heat and managed to not burn it to hell!”  Roasting is actually very easy to do and gives you a big wow/yum for minimal effort which is soooo the Ciao Downtown way of cooking!!!

Roasted Veggies

The fall and winter are the best time to roast all the in season veggies and herbs.  I like to go to the Union Square farmers market and get produce and fresh herbs from organic or no spray vendors like Hawthorne Valley Farms, Keith’s Organics, or Windfall Farm to name a few.  Any combo of hearty vegetables and herbs like these will do but these ones I chose because their cooking times are fairly similar and their taste is very complimentary!  

Roasted Vegetables with Fresh Herbs

Prep Time: 10 minutes

Cook Time: 15 minutes

Serving Size: 4

Roasted Vegetables with Fresh Herbs



1 head cauliflower

1 bunch of carrots

1 bulb fennel

5-8 whole peeled garlic cloves

minced marjoram

minced thyme

olive oil


fresh ground pepper

fresh lemon wedges to garnish



Preheat the oven to 400. Chop the cauliflower, carrots, and fennel in similar sizes so that they roast evenly. Place them in a big bowl and toss in the remaining items except for the lemon (although roasted lemon is freaking amazing!) until everything is coated and distributed nicely. Then strategically place each veggie on a baking sheet making sure to give each veggie enough space so that no one is touching. This is one of the the tricks to roasting! The vegetables shouldn’t get too close to one another so that they steam up becoming too mushy. Yes, it’s like a chaperoned veggie middle school dance in here.

Then you are all set to put them in the oven. Since ovens are all different sizes, you will have to keep close watch on your roast and may have to play around with the temperature. I’d say stick with a range of 350-400 degrees for 10-15 minutes or less so as not to completely burn these babies!

You will mostly know when it is done when you are starting to smell the fragrance of the herbs and garlic, not the sound of the smoke alarm.

So fellow cooks, or aspiring ones: don’t get burned! Roast these veggies and the reviews will be so hot your dinner date will be taking their clothes off!

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