Roasted Veggies


Sometimes I just need some hearty vegetables with my dinner, or use it as the star of the meal. It’s really super simple to get great tasting veggies, and the best part is I use what I have on hand. Great for cleaning out the crisper drawer in my fridge.

Roasted Veggies

6 cups of veggies total cut into similar bite size pieces

-Potatoes, carrots, mushrooms, broccoli, zucchini, etc.

Sweet onion, chopped

Fresh rosemary

Salt and pepper to taste

4 tbsp. olive oil

Toss to coat all vegetables with olive oil and seasonings. Place the vegetables in a single layer on a large baking sheet in a 400 degree oven for 35-45 minutes, flipping vegetables half way through. Serve while hot. Serves 6.