Oven Roasted Vegetables
Oven Roasted Vegetables
Ingredients
- 1 cup each fresh vegetable (or combination of vegetables) for each serving needed
- 1 tbsp olive oil (per cup of vegetables)
- Salt and pepper, to taste
- Additional seasonings
Instructions
- Preheat oven to 425°F. Line baking sheet with foil or parchment paper for easier clean-up.
- Cut chosen vegetables into 1- to 2-inch pieces and place on baking sheet.
- Drizzle olive oil over vegetables; stir around to make sure all vegetables are lightly coated.
- Sprinkle seasoning over vegetables.
- Bake until fork tender, according to guidelines in the accompanying table.
Video
Notes
| Vegetable | Cook Time | Seasoning Suggestions |
| Broccoli, Cauliflower, Brussels Sprouts | 15-20 minutes | Ground cumin |
| Zucchini, Squash, Bell Pepper, Asparagus | 10-20 minutes | Lemon juice |
| Onions | 25-35 minutes | |
| Cabbage, cut into 1-inch “steaks” | 20-30 minutes | Garlic |
| Sweet Potatoes | 20-30 minutes | Fresh squeezed orange juice or orange zest |
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