Roasted Veggies

We eat a variation of this every week. It is best fresh, but can be reheated in the oven and still is pretty good.

The beauty of this recipe is that it can be adapted for any flavor. Good options are curry powder with sweet potatoes and pineapple, italian seasonings with zucchini and cauliflower, or greek seasoning with potato, eggplant, and tomato.

Eat with a side of grains, grilled protein, or sauce.

6 cups mixed vegetables, cleaned and chopped to similar sizes

2 tablespoons oil (olive or avocado)

2 teaspoons seasoning (seasoned salt, salt-free blend [will need to add salt], italian seasoning, etc)

**Slow cooking/thick vegetables (will need to be chopped smaller):

Sweet potatoes, potatoes, beets, carrots, parsnips, brussels sprouts, butternut squash, eggplant 

**Quick cooking vegetables (bigger pieces):

Zucchini, broccoli, cauliflower, green beans, asparagus, bell pepper, tomato

Preheat oven to 400*. Mix vegetables in a large bowl with the oil and the seasoning, pour on a lined and oiled baking sheet, avoiding overlapping. Roast for 20 minutes and then stir and roast for 10 minutes more, or until some of the vegetables are getting browned. Add salt and pepper to taste.