A classic recipe that is so easy and is a fantastically delicious way to enjoy vegetables or potatoes.
All sturdier vegetables will work perfectly like:
Root vegetables like beets, carrots, parsnips, potatoes
Crucifer family of broccoli, cauliflower, brussel sprouts
Winter squash like acorn, butternut, etc.
Amount is how much you want, usually about 4 ounces per person
Extra virgin olive oil - 2 tablespoons or more
Thyme or Rosemary - dried or fresh (optional)
Salt or pepper
See what vegebales are in-season at your local farmers market or from local growers at your grocery store.
sharpened chefs knife
cutting board with non-slip mat or towel