This is barely a recipe, but I’m posting it because roasted vegetables are so easy to make, and are a wonderful and delicious way to add more fresh vegetables to your diet. They’re a perfect side dish, and are fantastic added to pasta or rice or even eaten on their own! You can easily customize it to your personal tastes (my favorites are cauliflower, red peppers, and mushrooms).
Any vegetables you like:
Cauliflower
Broccoli
Peppers
Mushrooms
Green Beans
Zucchini
You’ll also need:
Olive Oil
Salt
Pepper
Garlic Powder
Italian Seasoning
DIRECTIONS:
Chop vegetables into roughly similarly sized pieces (it doesn’t hugely matter, it’s just so they cook more uniformly). Also, keep in mind that they’ll shrink after roasting.
Toss chopped vegetables in a bowl with a generous pour of olive oil and sprinkle with salt, pepper, and garlic powder.
Bake on an unlined cookie sheet at 425 degrees for 15-25 minutes (you may want to cook them longer or shorter depending on how soft you like your vegetables).
Enjoy immediately or refrigerate to add to upcoming meals.
After roasting, a bit of fresh lemon juice or parmesan cheese is delicious too!