Oven-Roasted Vegetables, a Must-Have for Effective Weekly Menu Planning
The best thing about this recipe is that you can include any variety of vegetables you like! Some of the vegetables I recommend trying are zucchini, summer squash, onions, mushrooms, tomatoes, carrots, broccoli, cauliflower, bell peppers of all colors, fennel, Brussels sprouts, beets, radishes, sweet potatoes, even canned artichoke hearts!
- A variety of vegetables about 1-2 each depending on your preference.
- Salt and pepper to taste
Preheat oven to 450 degrees F
Line two large baking sheets lined with parchment paper a aluminum foil. (If using aluminum or just the baking sheet, you will want to add a thin coat of oil to prevent sticking.)
Lay chopped vegetables onto baking sheets, spreading them out as much as possible.
Sprinkle with salt and pepper.
Roast in oven 25 to 30 minutes.
If desired, turn on broiler for 1 minute to give vegetables charred edges.