Roasted Veggies

Posted by & filed under Veggies of Valor.

Roasted Veggies
Roasting will bring out the natural sweetness of vegetables making them wonderfully rich and caramelized. 
  • Any combination of raw vegetables of your liking:
  • Asparagus
  • Broccoli
  • Brussels sprouts
  • Butternut squash
  • Carrots
  • Cauliflower
  • Fennel
  • Onions
  • Peppers
  • New potatoes, unpeeled, cut in quarters
  • String beans
  • Sweet potatoes
  • Tomatoes
  • Zucchini
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper
  1. Pre-heat oven to 400 degrees.
  2. Cut veggies into bite-size pieces.
  3. Place cut up veggies on sheet pan.
  4. Drizzle olive oil over veggies and toss with your hands. (This step can also be done in a bowl and then transferred onto the sheet pan.)
  5. Roast in oven for 30-40 minutes, using a spatula to flip the vegetables from time to time.

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