Roasted vegetables are my go-to food. They can include any vegetable you like. And they’re an important part of planning and preparing for the week ahead. You can make a whole lot of them at one time and use them in multiple ways: as a side dish, in a wrap, in salads, scrambled with eggs; and so on.
Choose your favorite vegetables, such as:
zucchini yellow squash
onions eggplant
cauliflower broccoli
leeks tomatoes
sweet potatoes white potatoes
bell peppers carrots
oil oil cooking spray
salt & pepper
½ teaspoon dried thyme per cookie sheet used
Preheat oven to 400°.
Cut vegetables in bite-sized pieces. Spread out in an even layer on a cookie sheet (use more than one sheet if needed). I group quicker cooking, softer vegetables such as zucchini and summer squash together; and harder vegetables such as potatoes and carrots together.
Spray vegetables with olive oil cooking spray. Sprinkle with a little salt & pepper and dried thyme. Toss to coat evenly.
Roast vegetables until softened, stirring them with tongs every 15 minutes. Most vegetables will take about 30 – 45 minutes to cook.
Download the printable Roasted Vegetables PDF
Tags: roasted vegetables
