There is nothing easier than roasting a big pan of vegetables. I like to roast them and store them for many future meals, if they last that long.
For these roasted veggies (which I made at EASTER!) I started by roasting up some quartered Yukon gold potatoes and white onions (which I seasoned with olive oil, salt, and pepper) at 400 degrees for about 15 minutes. I pulled my baking sheet out and added the artichoke hearts (which I buy jarred in water) and cherry tomatoes, then roasted everything for another 20 minutes or so.
The tomatoes burst to give the all of the veggies a bit of sauciness, which the H loves. It's a simple side dish that would be a quick and easy accompaniment to almost any meal.
I saw cute, short, slouchy boots all over Europe. Obviously I need a pair.
Although at this price point, I may obviously need five pairs.