Roasted Beets and Broccoli

I had a lovely dinner with my friend Debbie right before leaving for this trip. We had just finished the third run of the Hornet and Hippo workshops and headed out to eat.  It is a relatively new restaurant in Granger called Rocky River. We ordered a dish with roasted beets and cauliflower which may not sound good to you but it is worth ordering again or even better making it at home. Colin doesn't really like cauliflower so I adjusted the recipe by using broccoli instead. When you roast either broccoli or cauliflower the cooking process brings a nutty flavor out that you can not taste in these veggies otherwise. It is similar to roasting asparagus (if you have ever tired that). Just a little bit of olive oil on the veggies, and a dash of salt and pepper and then pop them into a 350 degree oven for about 20-25 minutes keeping an eye on them. The broccoli will start to brown as does the cauliflower. Then when you remove them add just a touch of your favorite vinegar (about a table spoon) to give it a salad taste and salt and pepper if you like!