Roasted Vegetables

Roasting vegetables is the easiest, yummiest way to eat your favorite vegetables. You will love them!

Author: Annie McDaniel

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EASY BEST ROASTED VEGETABLES

Roasting vegetables is the easiest, yummiest way to eat your favorite vegetables. You will love them!

Ingredients

• 4-6 cups fresh vegetables, like broccoli, cauliflower, asparagus and butternut squash
• 1-2 tablespoons olive oil
• Several pinches of kosher salt and fresh ground pepper

Instructions

1. Preheat oven to 425°.
2. On a large rimmed baking sheet drizzle the vegetables with olive oil and toss with salt and pepper. Go easy on the salt and pepper if this is your first time. You can always add more. Cook for 10 minutes.
3. Stir or flip the vegetables and cook for about 10 minutes more. The exact time will depend on the type of vegetables and how large/small the cut is. Broccoli and cauliflower follow this rule pretty closely. Asparagus, slightly less time, and butternut squash, slightly longer. Squash like zucchini and yellow squash roast fairly quickly. Season to taste with additional salt and pepper, if needed. Serve immediately.