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Now we are going to start making our sauce for our roasted vegetables. And so we are
going to take an onion and we are going to trim off the edges and then we are going to
cut it in half. Once we cut it in half we can just grab one piece and peel the skin
off like that and you always want to keep what we are cutting on a flat so it doesn't
move around on us and after we cut them into small pieces, I am going to go over them again
and dice them into little bits and we are going to put that aside and start on our thyme.
And you can roll this and squeeze it if you have a sharp enough knife though you can just
go ahead and cut it like this and make sure you get it nice and fine if you do use your
knife, instead of rolling the pieces off so that all of your stem pieces get cut into
powder.