Tonight was a scrounging-through-the-fridge night.  What to make for dinner?  So many leftover ingredients…cabbage, brussels sprouts, roast chicken, rice, and…the treat I found in the freezer – I had cubed and frozen half of one of the butternut squash from my garden in the fall!  I had totally forgotten about it.

So, this sounded like the perfect mix for chicken and rice with roasted vegetables as the side dish.

I used a very simple treatment for the vegetables to be roasted, a touch of olive oil, salt and pepper.  You can use many different vegetables for roasting: root vegetables, cabbage family (including broccoli and cauliflower), so see what you have on hand.

By the way, here’s the view out the window that afternoon…

I am very glad the mockingbird that had been chasing away all the other birds has finally decided to share again.

Roasted Vegetables

a variety of vegetables, chopped to sizes that would cook in similar times (for example, cabbage gets chunked larger than the butternut squash)

1 Tbsp olive oil

1/2 tsp Kosher salt

1/4 tsp freshly ground black pepper

Directions

Heat the oven to 425F.

Put all the vegetable in a large bowl.  Toss with oil, salt and pepper until all are well coated.

Spread the vegetables on a rimmed baking sheet (use 2 if you have a lot of vegetables).

Place the tray in the middle of the oven.  Cook in 15 minute intervals until the vegetables are well browned (about 45 minutes).  At each 15 minute interval, stir the vegetables.

Remove from the oven and serve. Enjoy!

Servings vary based on the amount of vegetables you make.