Roasted Veggies

Here's a delightful, tasty way to prepare some of those veggies.

1) Heat your oven to 400 degrees.

2) Wash and chop your veggies as desired and spread out on a sheet pan.

3) Drizzle the veggies with olive oil. Sprinkle with salt and pepper.

4) Using tongs or clean hands, mix them together so that the oil and salt and pepper are evenly distributed. Spread the veggies out in a single layer.

5) Then pop them in the oven, and cook to desired doneness, turning once. Cooking time varies quite a bit depending on the veggie, so experiment (or research online). They’re done when they’re lightly browned, but you don’t want to over cook them either. Ideally, the green vegetables will still have some crispness to them when they’re done.

Ideas:

• Keep the heat outside - prepare veggies on aluminum foil and roast on the grill.
• Thyme is great with quartered potatoes.
• Grated fresh Parmesan cheese over asparagus is yummy.
• Dill is great on carrots.
• Green and yellow squash with onions also works.

You can roast just about anything!