Roasted Veggies
Ingredients: (choose a few below)
Brussels sprouts
Sweet potatoes (peeled and cut into cubes)
Red onion, thick sliced
Spring onions
Spring onions
Asparagus, cut in pieces
Chopped broccoli florets
Chopped cauliflower florets
Chopped broccoli florets
Chopped cauliflower florets
Red pepper
Cherry or grape tomatoes
Preparation:
Wash all vegetables well.
Chop them all up into large chunks.
Toss in a little olive oil and mix to coat them all.
Season well with salt, pepper, garlic powder, and any other seasonings you prefer.
Bake at 400 for about 15-20 minutes keeping an eye out so nothing burns.
Important Note: some veggies cook faster than others so if you are using sweet potatoes and Brussel sprouts, put those in first for about 10 minutes. Then add the "softer" veggies.
Wash all vegetables well.
Chop them all up into large chunks.
Toss in a little olive oil and mix to coat them all.
Season well with salt, pepper, garlic powder, and any other seasonings you prefer.
Bake at 400 for about 15-20 minutes keeping an eye out so nothing burns.
Important Note: some veggies cook faster than others so if you are using sweet potatoes and Brussel sprouts, put those in first for about 10 minutes. Then add the "softer" veggies.
