Anyway, none of that has anything to do with vegetables. Well, it does in the fact that Cate was the first to make these for us and we are now officially hooked.
The idea is basic and you could do it with any vegetable, but carrots and broccoli is currently our favorite combo. The carrots become so sweet and the broccoli is simply out of this world. It gets crispy and has this amazing roasted, nutty flavor. Oh my, I could go on and on about this stuff, it is that good. Trust me, you just have to try it.
And while you could definitely use kosher salt, and I have before, I think this Grey Celtic Sea Salt takes it over the top (another tip from Cate).
The trick is to roast these nice and hot so the vegetables get crispy. You want them to get brown, just on the verge of looking burnt.
Here is how simple it really is: Preheat the oven to 475F. Toss the vegetables in olive oil and sprinkle with salt and pepper. Roast for 20 to 30 minutes, turning every 10 minutes. And then enjoy some of the best vegetables ever.