Basic roasted vegetables

Photo Credit: Delish

Vegetables are delicious when roasted in the oven or toaster oven. 

  1. Cut veggies into fairly uniform sized pieces (1-2”) 
  2. Put in a bowl and toss with olive oil 
  3. Sprinkle with sea salt and pepper and herbs if desired (try oregano, thyme, cumin or garlic) 
  4. Transfer to a baking sheet coated with cooking spray, spread veggies out to a single layer 
  5. Bake at 350 degrees for 10-20 minutes or until tender. The time depends on the type of veggie so always check! (You can toss halfway through) 

Eat and enjoy! 

Veggies that go well together or alone: 

  • Zucchini, yellow squash, calabasita squash, onions (check at 8-10 minutes as they are more tender than other veggies and will cook faster) 
  • Eggplant, onions, tomatoes, kalamata olives (10-15 minutes) 
  • Broccoli, cauliflower (10-15 minutes) 
  • Asparagus (10-15 minutes)
  • Brussels sprouts (15-20 minutes)
  • Sweet potatoes, carrots, beets (they will take longer) 

Use these combos or make up your own.  If some of the veggies take longer to cook, put them in first and then add the others later. 



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