Roasted Vegetables

So I am here to tell you about a super fun thing to do if you are ever in Madison.  The Comedy Club on State Street is a great place and it is so cool to have something like this in Madison.  They do shows Thursdays, Fridays, and Saturdays.  Tickets are anywhere from $8-$10 and you get to see 3 comedians.  It is a truly fun evening, the cocktails are excellent, and it is an inexpensive way to laugh super hard with your friends.  I went this past Friday for the first time and I can't believe it was only my first time.  I had such a fun night and I hope that I get to go again before I graduate.  

Anyways, I also have a yummy recipe for Roasted Vegetables.  This one is great because you can literally use any veggies that you want.  I made a big batch all for myself and I've been eating these amazing veggies with my dinner every night.  Gotta stay healthy in the new year right?  Right!  This recipe is so simple and it's one that my mom uses and is always a hit.  I'll tell you what I used, but feel free to customize as you wish!

Roasted Vegetables

Ingredients:

2 lbs. red potatoes, quartered

1 lb. brussel sproats

1 lb portabella mushrooms, sliced

1 onion, quartered

1 red, 1 yellow, and 1 orange pepper, sliced

1/2 cup olive oil

juice of 1 lemon

3 cloves garlic, minced

1 tbsp kosher salt

1 tsp freshly ground black pepper

1 tbsp rosemary

Directions:

1. Preheat oven to 475 and lightly grease a large glass dish.

2.  Place all the veggies, except for the peppers in the dish. 

3.  Whisk the olive oil, lemon juice, garlic, salt, pepper, and rosemary.  Pour this mixture over the veggies and toss.

4.  Place in the oven for 30 minutes, occasionally tossing.  After 30 minutes, add in the peppers and continue to cook, occasionally tossing, for another 30 minutes.  .

College Dinner?
Maple Glazed Salmon and Roasted Vegetables

Enjoy :)