Quick roasted veggies

I forgot to thaw out meat for dinner last night, I was hungry, I didn't want to wait to eat, and my motivation is still running low. Solution? Oven roasted veggies.

I've got a plethora of roots on hand because they keep pretty well and I keep forgetting to use them, so I decided to go with parsnip, carrot, potato, and radish. I peeled all but the radish, then chopped them all up into various sized chunks and dumped them into a casserole dish.

I poured a couple tablespoons of extra virgin olive oil over the top, dumped in a tablespoon or so of kosher salt, and cracked a generous portion of black pepper across, then mixed it all up.

Finally, I dumped a bunch of shredded parmesan on top because cheese is life.

Half an hour in the oven at 350 worked out pretty perfectly. The veggies still had a little crunch to them (important to me), the cheese got just a touch crispy (also important to me), and it tasted pretty damn good. I would recommend that you dunk the veggies on top into the oil on the bottom before eating them. Definitely enhances the flavor and texture.

Next time, I'll probably let the veggies bake, mixing them about halfway through to get everything coated in the goodness, then adding the cheese and broiling it for a minute. That should help with the consistency of cooking as well as giving a little browning to the cheese.

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