Are you roasting your veggies yet?
If not, you should be. There are so much better than steaming or boiling could ever be.
I’ll be honest. I am NOT a huge veggie lover. I never have been. I was that kid who could barely choke down the two green beans my mom put on my plate.
Since then, I’ve improved, but a lot of it is due to simply figuring out how to make vegetables taste better (without slathering them with cheese… which no doubt would taste better). One of the ways that is almost foolproof is roasting them. Roasting imparts a sweet/smoky taste you will never get with steamed veggies.
If you haven’t tried it yet you really should give it a go.
The “recipe” below is more of a method. You can try all sorts of veggies roasted, potatoes, sweet potatoes, green beans, squashes. You also can vary the seasoning (like try drizzling on a little balsamic vinegar, I’m sure that would be great!)
Try our Oven Roasted Green Beans, Roasted Cauliflower Recipe and Roasted Butternut Squash with Balsamic and Rosemary.
Easy Roasted Vegetable Medley
- 8 oz Cauliflower, cut
- 8 oz Baby carrots
- 8 oz Broccoli,cut
- 3 tablespoons Olive Oil
- Sprinkle of Paprika
- Garlic salt to taste
- Lemon Pepper to taste
- -Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
- -Place the veggies onto the baking sheet spreading them out.
- -Drizzle olive oil on them.
- -Sprinkle the veggies with paprika, garlic salt, and lemon pepper.
- -Bake at 450 degrees for 35-40 minutes, stirring every 10 minutes.
- -Allow to sit and cool slightly.
- -Place on a serving dish.
Olive Oil (1-2 tablespoons per pound)
Garlic salt to taste
Lemon Pepper to taste
-Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
-Place the veggies onto the baking sheet spreading them out.
-Drizzle olive oil on them.
-Sprinkle the veggies with paprika, garlic salt, and lemon pepper.
-Bake at 450 degrees for 35-40 minutes, stirring every 10 minutes.
-Allow to sit and cool slightly.
-Place on a serving dish.
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