Simply Roasted Veggies

Vegetables are actually one of my favorite things to cook and eat. They are bright and colorful so they look and taste great! My husband and I especially like ours with some crunch so roasting is probably our favorite ways to eat most vegetables year round… Grilling also being a great option when weather is on your side.

My favorites are broccoli, cauliflower, brussel sprouts, beets, peppers, squashes, and any root vegetable. Just remember that cooking time will vary based on the size you cut them to.

This is a not only an easy way to prepare your healthy veggies, but it is a perfect side dish for pretty much anything or to dress up salad. Leftovers can also be chopped up to go into a frittata for a ready made breakfast!

Ingredients:
– Vegetable(s) of your choice (chopped to your preference, suggestions below)
– Extra Virgin Olive Oil (enough for a light coating)
– Salt
– Pepper

Kitchen Items You’ll Need:
– Baking sheet
– Aluminum foil (recommended)

Cooking Instructions:
1. Preheat oven to 400 degrees and line baking sheet with aluminum foil
2. Clean veggies and cut as desired (suggestions below)
3. Lay them out on baking sheet in a single layer
4. Drizzle with oil and season with salt and pepper
5. Roast veggies for 40-45 minutes. The size/type of veggie or preference for doneness may cause time to vary.

Suggestions for Chopping Vegetables:
Broccoli/Cauliflower – Cut off stem and then into pieces the size you would typically find on a veggie tray.
Brussel Sprouts – Cut off any stem, remove outer leaves and cut in half. If you leave them whole they will be crunchy on the outside but soft inside, if you prefer.
Beets – Slice or dice or simply cut off ends and wrap in aluminum foil
Winter Squashes – Remove skin and chop