Roasted Vegetables
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Ingredients: 

Vegetables
Extra Virgin Olive Oil
Salt

You can use just about any type of vegetable you'd like for this recipe. Here we chose, Brussels sprouts, carrots and cauliflower. Other vegetables to consider are beets, rutabaga, asparagus and broccoli.

Rinse vegetables and pat dry. Cut large vegetables such as beets, into bite size pieces. Slice vegetables such as carrots about 1/2 inch thick and if using Brussels sprouts, cut sprouts in half. 

Pre-heat oven to 425 degrees
Rinse vegetables and pat dry. Cut large vegetables such as beets, into bite size piece. 

Generously coat vegetables with olive oil. Sprinkle with salt.

Place vegetables on a baking sheet and bake in oven for 20-25 minutes until vegetables are gently browned and tender. Serve warm.