|
Side Dish: Roasted VeggiesWhen you're trying to eat more vegetables daily (like the healthy eating habits suggest here), it's difficult if you don't like salads. If this is you, I totally understand. Salads just don't do it for me either, but roasted vegetables, on the other hand, are simply amazing. Somehow these are good even cold.
In this version, there are two kinds of cruciferous vegetables along with mushrooms for a great earthy flavor combination. Feel free to use any assortment of vegetables that you desire: peppers, onions, carrots, sweet potato, butternut squash, etc. If the vegetables you choose are firmer (like carrots or potatoes), you may need to roast for a little longer, like 25-30 minutes. |
Ingredients |
1 cup chopped broccoli
1 cup chopped cauliflower 1 cup chopped mushrooms 1 Tbsp olive oil Salt & pepper Garlic powder Olive oil cooking spray |
Instructions |
Prehat the oven to 425 degrees. Line a baking sheet with foil and spray with olive oil.
Toss the veggies, oil and seasonings in a bowl and spread out evenly on the baking sheet. Roast in the oven for 18-20 minutes, stirring halfway through. Serves about 4. |
