Clean, quick and easy! Roasting veggies brings out the flavor and can be served next to any main course. Leftovers make a great addition to salads or even can be a quick snack dipped in hummus!
Servings
6
Time
30 Minutes
Dietary Info
–
Ingredients
8 cups assorted veggies clean and chopped into 1 – 2 inch pieces – Carrots, Brussels sprouts (cut in half), broccoli, asparagus, red onion, sweet potatoes, yam, cauliflower – broken into florets, etc
2-3 cloves of garlic, cloves separated, and peeled (optional)
2 tablespoons extra virgin olive oil
2 tablespoons fresh herbs of choice (e.g. rosemary, oregano, thyme, marjoram)½ teaspoon salt
Method
Preheat your oven to 400˚F or 425˚F.
Place the veggies and garlic in a large mixing bowl, add oil and seasoning. Mix so that everything is coated evenly. Spread flat on a roasting pan or baking sheet. Roast for 15 minutes, mix and turn, then roast for another 10-15 min until fork tender.
Alternatively line up the veggies side by side on the roasting pan, drizzle with olive oil, garlic, fresh herbs and a touch of salt. Roast for 15 minutes, mix and turn, then roast for another 10-15 min until fork tender.
