Carrots, squash, broccoli, potatoes, sweet potatoes, onions, mushrooms, brussel sprouts, eggplant, asparagus, zucchini, peppers, green beans, corn, whatever you can think of!
It all works!
Healthy, low cal, filling and great left over 🙂
Pre- heat your oven to 375 degrees F
Pick whatever veggies you like. You can have as few or as many as you want.
Cut them all into bite size pieces.
Place them on a lined cookie sheet.
Now you can either toss them in a little olive oil or just spray them with some cooking spray.
Salt and pepper and slide into the oven.
About every 15-20 mins you want to take the veggies out and give them a toss.
Cook until golden brown and fork tender about 30-45 mins.
The reason for the big cooking time span depends on the veggies you choose.
Harder veggies like sweet potatoes and squash will take longer than softer veggies like mushrooms and broccoli.
Just because veggies take different times to roast doesn’t mean you can’t cook them together. You just have to cook them as long as the hardest vegetables take.
A lot of times I will make a double batch (2 cookie sheets full) in the beginning of the week to eat off of all week long.