Roasted Veggies

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I eat roasted veggies all the time. They are so stinking good. Honestly, some weeks I eat them every day! I have no idea if that is good or bad because I know you’re supposed to eat some raw veggies, but at least I’m eating veggies?

Anyway, they are SO easy to make. And relatively hard to mess up. I have made them at 375, 425, and 450 at varying cooking times. They have never let me down. You can also use ANY vegetable you have. You are not bound by vegetable limitations.

Roasted veggies are perfect for making in bulk for meal prep, throwing into salads, using as your side dish, using up veggies that are going bad, or gobbling up with turkey meatballs and goat cheese like I did here. You can’t go wrong.

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Ingredients:

about 4 cups of your favorite veggies
olive oil
salt and pepper
Some of my favorite combos are:
broccoli, cauliflower, and carrots with red curry powder, cumin, and red pepper flakes

sweet potato and potato  with Italian herb blend + garlic

or what I did here: Brussels sprouts, cauliflower, and beets with olive oil salt and pepper

Directions:

Heat oven to 425

Chop up your choice of veggies. Place in a sheet  pan and drizzle with olive oil. Sprinkle on the salt and pepper and give the pan a good shake, or just mix with your hands (which I find easiest).

Tip: Cooking times vary for different vegetables, so cut broccoli and cauliflower relatively similar in size so that they cook through evenly. If you’re going to incorporate a potato, sweet potato or beet with your softer vegetables, either put them in the oven first for about 5 minutes and then add your soft vegetables, or cut them a little smaller so they cook through in the same amount of time!

Cook your veggies for about 10 minutes then stir or flip the veggies and return to the pan for another 7 – 10 minutes. My favorite part about these is that the brussels sprouts get super crispy and you are left with delicious brussels ‘chips.’

If you happen to forget about your veggies, don’t worry! I have left them in without turning or stirring and though they were a little crispier on one side than the other, they are still edible if you catch ’em after about 20 minutes. Enjoy!

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