Roasted Vegetables
Ingredients:
- Vegetables - tomatoes, bell peppers, carrots, zucchini, broccoli, red onion
- Olive oil
- Garlic
- Salt
- Peppet
- Italian seasoning (optional)
- Lemon juice (optional)
- Preheat oven to 400.
- Dice vegetables into pieces about the same size, place in a mixing bowl (except tomatoes.
- Drizzle with olive oil, sprinkle with Italian seasoning, garlic, salt, pepper, and lemon juice, then toss.
- Spread evenly on a rimmed baking sheet and roast 15 minutes
- Remove from oven, add tomatoes, and toss.
- Roast 10 minutes longer or until veggies are tender
- Asparagus - 20 minutes
- Bell peppers - 20 minutes
- Broccoli - 25 minutes
- Brussels sprouts (halved) - 25 minutes
- Butternut squash - 30 minutes
- Cabbage (cut into 1-inch thick slices) - 30 minutes
- Carrots (cut into 1-inch chunks or baby carrots) - 30 minutes
- Cauliflower - 25 minutes
- Corn (cobs left whole with husks) - 40 minutes
- Green Beans - 20 minutes
- Kale - 15 minutes (it doesn't need to be in a single layer)
- Onions - 35 minutes
- Potatoes (russet, red, yukon) - 45 minutes
- Sweet potatoes - 30 minutes
- Tomatoes (grape or cherry) - 15 minutes
- Yellow squash - 20 minutes
- Zucchini - 20 minutes
Tags: Recipes / Vegetables
