Roasted Veggies
This recipe works for just about any vegetable– it’s particularly good with cauliflower florets, broccoli florets, parsnips, carrots, green onions, asparagus, and even sweet potatoes.
Preheat oven to 400*– place veggies in a glass, oven safe dish– season veggies with a little olive oil and the spices of your choosing– the simpler the better: garlic (fresh minced garlic– or granulated), salt and pepper work beautifully. Squeeze a lemon over the veggies– and toss so they’re evenly coated.
Roast the veggies until they’re toasted brown and crispy (but not TOO toasted– or TOO crispy)– around 20 minutes for most veggies, but it depends on the size and thickness of the veggies.
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