Roasted Vegetables

I have always eaten most vegetables but I never LOVED vegetables until I found out about roasting them. It is easier to eat the suggested amount of servings per day when you enjoy how they taste. Am I right?

Here’s what I do:

Cut up your veggie into whatever size you want. I cut different vegetables different ways.

Zucchini/Squash/Eggplant-I cut into spears.

Sweet Potatoes-I slice into medium-sized slices with the skin still intact.

Carrots-Sometimes I slice them. Sometimes I cook them whole.

Broccoli/Cauliflower-I cut off the florets and cut the stems into small pieces.

Cabbage-I cut up into bite-size pieces.

Spaghetti Squash-Since the inside of the spaghetti squash is like noodles, you can cut it in half and have shorter noodles (see how I prepare this before I cook it-Long and Short) or cut it in slices for longer noodles, like spaghetti noodles. (I don’t use olive oil on this)

Once everything is cut up, I place it all in a large bowl and drizzle with extra virgin olive oil. Then, I add my seasoning, usually salt, pepper and garlic powder.

I pour the coated, seasoned veggies on a baking pan and place them in a 400° oven. Depending on what you’re cooking and how big or small you cut the pieces, it will usually take 10-20 minutes. Cook until tender.

Once you’ve had roasted vegetables, you’ll never go back to cooking them on the stove.