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Easy Roasted Vegetables
Prep Notes
Easy Roasted Vegetables
Recipe Credit: How To Roast Vegetables In The Oven | Kitchn (thekitchn.com)
Ingredients:
veggies of your choice: sweet potatoes, purple potatoes, beets, parsnips, carrots, broccoli, zucchini, summer squash, onions, bell peppers, mushrooms, green beans, asparagus are some that roast really well
1-2 tablespoons avocado oil
pinch of Himalayan or sea salt
black pepper or any other seasonings
Directions:
Preheat oven to 425 degrees
wash and chop up your vegetables into bite sized pieces (the green beans and asparagus don't have to be bite sized). You will want to peel your potatoes as well if you are roasting potatoes
Place the vegetables in a bowl
Toss them with the avocado oil. It sometimes helps distribute the avocado oil evenly and get the veggies really coated in the oil if you toss them with your hands
Toss the vegetables with a bit of salt
Add black pepper or any other seasonings if you wish
Spread the vegetables out onto a baking sheet. You want a bit of space around the veggies. If you are doing a lot of veggies, you can use two baking sheets.
Bake for 20-22 minutes, depending on your oven. Start checking them after about 15 minutes to see if they are roasted to your liking
Notes
I love roasting veggies! They turn out yummy and delicious and cook in just minutes. 20-22 minutes seems to be the magic time for my oven but every oven seems to vary. Our family loves roasted veggies and throwing whatever is in season on the pan. Some of my personal favorites are sweet potatoes, asparagus, beets and purple potatoes. I like to sprinkle hemp hearts for extra protein and healthy fat. Experiment with different vegetables and see what you like! ~Mandy