This post serves as a friendly reminder that healthy delicious cooking need not involve a lot of skill or even recipes. When I’m feeling lazy (more often than you’d probably think), I just dip into the bag of fall goodies from the greenmarket. Chances are there’s something in there that can be sliced and or peeled, seasoned, and roasted.

There are no less than twenty varieties of potatoes available right now, not to mention root vegetables of all colors and sizes.

I even found some fresh lemon thyme and sage. It’s on it’s way out, so I bought extra to dry out and use when the snow is flying.

Next time you are in a cooking funk and ready to hit the speed dial for the Thai takeout guy, remember that there’s still a lot of good, seasonal eating to be had with minimal effort.

And even though these meals may feel a little bit like copouts, I assure you there’s never anything wrong with cooking fresh food at home. Especially when minimal effort yields a lot of great flavor.

Roasted Fall Veggies with Fresh Herbs

carrots (approximately 2 medium-sized per person)
potatoes (approximately 2 small per person)
good olive oil
kosher salt
freshly ground black pepper
minced fresh herbs (dill, parsley, rosemary, thyme, or sage)

Preheat the oven to 400 degrees F.

Wash and peel the carrots. Scrub the potatoes and rinse thoroughly. Cut the carrots into 1 inch thick pieces, trying to keep them as uniform as possible for even cooking. Cut the potatoes into wedges about 3/4 inch thick at the thickest point.

On two separate baking sheets, toss the carrots and the potatoes in olive oil and spread them in single layers. Season with salt, pepper, and fresh herbs to taste.

Put both pans in the oven and allow them both to roast for ten minutes, then turn the contents of both pans and return to the oven for another tem minutes. Roast until the carrots caramelize on the edges and are soft in the middle. The potatoes will become crispy on the outside and soft on the inside. Top with more fresh herbs and serve immediately.