Roasted Veggies

Roasted veggies are my favorite to eat. It gives a whole different flavor than say boiling or even grilling. It's super simple and once you know the method you can do it with any vegetable. This simple method lets the true taste of the vegetable come through without dousing it in spices or sauces. I make a batch of different veggies at the beginning of the week. They store well in containers in the fridge for a few days.

Roasted Broccoli/Cauliflower/Brussel Spouts/Diced Squash/Asparagus

Oven on 400

Cut vegetables into bite size pieces. Try to cut them all generally the same size so they all have the same roasting time. Toss with a little olive oil. Just enough to coat. Spread on parchment paper lined baking tray. Put in oven and check after 15 minutes. Asparagus will be done after 15 minutes but the veggies may need a good tossing and another 10 minutes. When done sprinkle with sea salt and pepper if you prefer.

Roasted Potatoes (white or sweet)

Same method as above but oven goes on 425 and you can season them a bit more. I usually add a shake of dill, rosemary, or oregano. You can also toss with chopped garlic. Time also varies. Turn with a spatula after 10 minutes and leave in for 10-15 more minutes or until soft.