Roasted Vegetables
Title: Roasted Vegetables
Author: Britney Shawley
Recipe type: Side Dish
Prep time: 10 minute
Cook time: 40 minutes
Total time: 50 minutes
Serves: 4-5 people
Roasted vegetables are my weekly go-to no matter the weather outside. They are supremely delicious because roasting brings out the natural sugars in the vegetables. I love serving these on the side of my main meal, or on top of spinach and some rice with a tahini dressing.
*Reference the notes at the bottom
Ingredients
Broccoli
Potatoes
Sweet Potatoes
2 tbsp olive oil
1 tsp salt
Instructions
- Preheat oven to 400F
- Wash and dry vegetables.
- Add olive oil and salt.
- Add vegetables to tray with parchment paper.
- Pop in preheated oven and let roast for 40 minutes
Saving Money:
Use whatever vegetables you have left in your fridge. This is a great way to use up what you got instead of them going bad and throwing them out.
Quick Tips & Tools:
Tools:
Sheet pan, parchment paper
Tips:
Make sure you massage the vegetables with the oil and salt with your hands to ensure that all parts of the vegetables are covered.