Roasted Vegetables in Italian herbs

Roasted Vegetables in Italian herbs

I’ve always eaten roasted veggies at restaurants, mostly with dead veggies. I guess I got sick of them and inspired to make this. But I love the way roasted veggies taste as compared to frying.

-Cous cous- 1 cup
-1 Sweet potato abt 4” in length, cut into 1” cubes
-1 Pepper, cut into ½” thick strips
-4-5 Asparagus, cut into 1” pieces
-Cauliflower, even sized 7-8 florets
-5-6 baby carrots or 1 whole carrot cut into bite sized chunks
-2 fresh rosemary sprigs. Can also use sage leaves. Basil will wilt under the high heat
-11/2 tbs olive oil OR use PAM entirely
-Sea salt, pepper as needed

1. Cool cous cous according to package directions-which is usually boil one cup of water in a saucepan, remove from stove, soak cous cous in the water for about 5 min with the pan closed. The cous cous will absorb all the water adn will be dry.
   
2. Preheat oven to 400F. In a mixing bowl, toss the a, rosemary leaves, salt, pepper with olive oil.
3. Transfer to a baking dish and bake for 30-45 min. Poke the sweet potato with a fork; if soft, the veggies are done.
4. Serve over a bed of cous cous.This makes a light lunch or an entree on its own, or a delightful accompaniment !