Roasted Veggies

As it is fall, root vegetables are king in the kitchen.  We've had roasted vegetables at least once a week for the past month, and still have not tired of them, mostly because they're so terribly versatile.
My base is generally one tray of various chopped veggies.  Pick a few of the following and chop into 1-inch cubes: squash (any kind...butternut, acorn, even summer or zucchini if you can still find it), cauliflower, broccoli, carrots, onions, brussel sprouts.  Add an apple, or cranberries, if you want to add some Thanksgiving pizazz.  Toss with salt, pepper, olive oil, some balsamic vinegar to punch it up a bit and caramelize the meal slightly in the oven.
Pop into a 400-degree oven and roast for 40-50 minutes, stirring around halfway through.

Now, with these delicious veggies cooked, do any of the following:
1. Toss with a whole grain (barley, brown rice, quinoa).
2. Create a salad with arugula or romaine lettuce.
3. Bake a sweet potato, and stuff the veggies inside for a colorful plate.
4. Add to a bowl of whole grain pasta and top with some grated cheese.
4. Serve as a tasty side for the protein of your choice.

Lately my favorite version is #3; oh my goodness, it's so filling and good for you!  Try making a couple trays of roasted veggies, then just using them throughout the week.  So easy and delicious!