Roasted Vegetables
Roasted vegetables is one of my favorite side dishes to make with dinner, sometimes I even make it a main dish. It is very easy to make and most of the prep work can be done earlier in the day. I clean and chop all the vegetables in the morning, except the potatoes, which I do right before I combine everything in the bowl. The nice thing about this recipe is, you can change it depending on what vegetables you like and what you have.
Roasted Vegetables
Ingredients
[if !supportLists]· [endif]4 medium potatoes
[if !supportLists]· [endif]5 carrots
[if !supportLists]· [endif]1 small onion
[if !supportLists]· [endif]1/2 head of cauliflower
[if !supportLists]· [endif]1 Tbsp. minced garlic
[if !supportLists]· [endif]1 tsp. Black pepper
[if !supportLists]· [endif]1 tsp. Cayenne Pepper
[if !supportLists]· [endif]1 tsp. Seasoning salt
[if !supportLists]· [endif]1 - 2 tsp. Extra Virgin Olive Oil
Directions
Preheat oven to 375. Clean and chop all vegetables. Put all ingredients in a bowl and stir until the seasoning is well distributed. Pour onto pan and cook until tender, about 30 minutes. Flip once, at 15 minutes.
