Roasted Veggies

New potatoes, carrots and sage. Not a whole lot to say besides mmmmmm good, when your mouth is full! I usually roast veggies on high heat (400 - 425) but because of oven space at Christmas, we had to improvise with temperatures and rack swapping. Which ended up with surprisingly good and unexpected results, re: the veggies. Started them at 350, with plenty of olive oil on the pan, and roasted for about 30 minutes. Then transferred them to a 425 oven (could just kick up the heat, too) and roasted for another 15 minutes or so.

The result: creamy and rich on the inside, caramelized and crunchy on the outside. I did them again just to be sure and it seriously is a winning combo! And very little risk of burning, which is nice. I would hesitate to extrapolate to all vegetables, especially the ones that tend to overcook or lose lots of water (brussels sprouts, green beans, zucchini, etc). But for vegetables that benefit from deep, concentrated flavor and heat, the results are totally worth it.