I’ve made roasted vegetables many times but never took the time to find an actual recipe. I would always make this in a hurry by adding some salt, pepper, olive oil and thyme over the vegetables and then roast them for half an hour or so. Today however, I have decided to search for some recipes (mostly looking for a better dressing) and I found a good one on epicurious.com. I have adjusted the recipe to my taste and availability of ingredients… not something unusual in Roxy’s Kitchen 
. It turned out to be better than expected. Here’s how I made it…
Time: 50 min, Prep: 15 min. Cook: 35 min.
Servings: 4-6 [Read more...]
