Roasted Vegetables

This is my favorite way to eat vegetables.  When you roast vegetables, the edges should be crisp and the middles tender.  Roasted broccoli is especially amazing.  In the winter I like to roast carrots and parsnips.  This picture shows broccoli and parsnips.  You can use brussel sprouts, squash, fennel, cauliflower, or whatever tickles your fancy.  The only bummer about roasting vegetables is that they take a solid 15-20 minutes.  But, they're well worth the wait so be sure to plan ahead so you can make it happen!

 

ROASTED VEGETABLES



• vegetables, cut in similar-sized pieces
• olive oil
• Kosher salt
• freshly ground pepper

 

Heat oven to 400 degrees. 

 

 

Cut vegetables in similar-sized pieces and place on heavy baking pan in a pile. 

 

 

Drizzle with olive oil and sprinkle with salt and pepper.

 

 

Use hands to toss vegetables, oil, salt, and pepper. 

 

 

Use hands to spread out vegetable pieces on baking sheet. 

 

 

Bake at 400 degrees for 15-20 minutes or until tender. 

 

 

NOTE:  I tried coconut oil this time instead olive oil because I hear it's a little healthier.  I wanted to love it, but didn't.  I feel like that's always the case with me.  Boo.