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Simple Roasted Vegetables
About this Recipe
Any hearty vegetable or root vegetable can be used in this recipe.
Ingredients
12 Oz Brussels sprouts (Halved)
1 Head Broccoli (Cut into Florets)
2 Carrots
1 Bell Pepper (Choice of Color)
1 Container Cherry Tomatoes (Halved)
1 Red Onion
2 Tbsp Olive Oil
Alternative(s):
2 Tbsp Avocado Oil
Salt (To Taste)
Black Pepper (To Taste)
15m
Prep
30m
Cook
4
Servings
About this Recipe
Any hearty vegetable or root vegetable can be used in this recipe.
Ingredients
12 Oz Brussels sprouts (Halved)
1 Head Broccoli (Cut into Florets)
2 Carrots
1 Bell Pepper (Choice of Color)
1 Container Cherry Tomatoes (Halved)
1 Red Onion
2 Tbsp Olive Oil
Alternative(s):
2 Tbsp Avocado Oil
Salt (To Taste)
Black Pepper (To Taste)
Preparation
Step 1
Preheat oven to 425°F. Spray a baking sheet with nonstick spray.
Step 2
Cut vegetables into medium sized pieces. Generously coat the vegetables with oil. Add salt and black pepper to taste. Arrange in a single layer on the baking sheet.
Step 3
Roast in the oven for 20-30 minutes or until the vegetables look slightly crisped and can be pierced with a fork.