30 May Roasted Vegetables

Ingredients:

  • Vegetables – tomatoes, bell peppers, carrots, zucchini, broccoli, red onion
  • Olive oil
  • Garlic
  • Salt
  • Peppet
  • Italian seasoning (optional)
  • Lemon juice (optional)

Directions:

  1. Preheat oven to 400.
  2. Dice vegetables into pieces about the same size, place in a mixing bowl (except tomatoes.
  3. Drizzle with olive oil, sprinkle with Italian seasoning, garlic, salt, pepper, and lemon juice, then toss.
  4. Spread evenly on a rimmed baking sheet and roast 15 minutes
  5. Remove from oven, add tomatoes, and toss.
  6. Roast 10 minutes longer or until veggies are tender

You can roast any vegetables! Here are approximate cooking times with oven temperature at 400 degrees. Remember to toss halfway through.

  • 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