This is one of those recipes that is a no-recipe recipe but it’s worth sharing none the less. If you want roasted veggies that are so great you eat them off the pan before they even make it to your plate, follow these steps:
● Choose your veggie- my favorites include broccoli, brussels sprouts, sweet potatoes, cauliflower
● Preheat oven to 425°
● Cut your vegetable into ½ inch pieces and place in large serving bowl
● Pour extra virgin olive oil on the veggies in the bowl. You want to use enough that each piece has a bit of a coating, but not so much that there is any standing olive oil at the bottom of your bowl. The goal is for no piece to be completely dry.
● Add whatever seasonings you want- my preference is garlic powder, black pepper, and red pepper flakes
● Transfer veggies from the bowl to a baking sheet, using a spatula to remove any remaining olive oil and seasoning from the bowl to pour over the vegetables on the pan
● Bake until tender on the inside and crispy on the outside, time will vary depending on the vegetable, but I usually start checking them after 12 minutes
By: Cassie Zehenny