My house is hooked on vegetables. Roasted vegetables. When Sheila Parsons brought her latest group of paintings to Art on the Green, we made sure this piece “BEETS” could easily be seen from my perch. It’s beautiful.

Pick your favorite root vegetables — Parsnips, sweet potatoes, and carrots — are old standbys when it comes to roasting. Check your refrigerator for other vegetables you have on hand. Cauliflower, onions, butternut squash, tomatoes, even cabbage can be roasted.

We like to keep the vegetables as close to whole sizes as possible, and we use a huge roasting pan. Before placing vegetables in the pan add your favorite vegetable oil, sea salt, fresh ground black pepper to the pan. If we are having company, rosemary. Lots of rosemary. The oil helps the vegetables cook more evenly and adds a beautiful flavor that makes your roasted vegetables irresistible. Sometimes we add fruits to the mix, we love the variety of flavors together.

We use California(c) EVO but use any oil you like. Tossing the vegetables with your hands is easiest. Make certain every piece gets coated well with the oil, salt, and pepper.

Be sure to leave space around the vegetables, use two pans if you don't have a roasting pan. Vegetables too close together will be steamed instead of roasted.

The oven should be hot before you put the vegetables in to roast. 425°F is ideal for roasting vegetables, especially carrots and potatoes, for all other vegetables adjust the temperature as you prefer.

Roast until vegetables are tender enough to pierce with a fork, if you see a few charred edges, even better.

Just a peek of charred edges make roasted vegetables yummy, so if the vegetables are tender, keep roasting until the vegetables are toasty around the tips and edges. Roast a few additional minutes, as it's unlikely extra time will hurt the taste.

If Company is coming, these vegetables will look beautiful on the platter and guest will be happy for such a great alternative to heavier fare.

We find adding Balsamic Vinegar - specifically WHITE, Cranberry Pear from Natural State Olive Oil & Spice Co. on Elsinger Blvd in Conway. It’s the special touch that takes these beautiful vegetables over the top.

We also like Hamburgers. If we do not have time to prepare at home, we head to Outback.

You’ve time to prepare at home? Here’s a great recipe to make an over the top burger.

 

GRILLED STEAKBURGER

1/4 cup chopped tomatoes

1 Tbsp. Hellmans or Dukes Dressing

1/4 cup A.1. Thick & Hearty Sauce, divided

1 lb. extra-lean ground round

1/4 cup chopped onions

4 KRAFT 2% Milk Singles

Four hamburger buns - we use whole wheat with seeds on the top bun.

 

Heat grill to medium heat.

Combine tomatoes, dressing and 1/2 tsp. Steak sauce.

Mix meat, onions, and remaining steak sauce; shape into 4 (1/2-inch-thick) oval patties.

Grill patties 4 to 5 min. on each side or until done (160°F); top with 2% Milk Singles. Add buns, cut-sides down, to grill. Grill 1 min. Or until Singles are melted, and bread is lightly toasted.

Fill buns with cheeseburgers; top with tomato mixture;