Roasted Vegetables

Skip to Recipe|Print Recipe
I eat roasted vegetables almost everyday. They are an easy, nutritious, and delicious. I usually get home from work around midnight starving. So I throw these vegetables and some marinated chicken in the oven, and I have a healthy dinner in about 40 minutes. (I prep before work).

I make a huge batch, so I can add these vegetable to other recipes during the week. I put them in quesadillas:

Or I put them over cheesy grits with an egg:

Add them to pasta. Make a vegetable wrap. Put them in an omelet for breakfast. The options are endless…

Print

Roasted Vegetables

Roasted vegetables are a great, easy side dish.

• Author: The Hungry Waitress
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 minutes
• Yield: 12 1x
• Category: Dinner

Scale 1x2x3x

Ingredients

• 4 cups vegetables (any vegetable works), chopped
• 2 Tablespoons Olive Oil
• 2 teaspoons salt
• 1 teaspoon pepper

Instructions

1. Preheat oven to 400 degrees.
2. Throw chopped vegetables onto a baking sheet in an even layer.
3. Drizzle olive oil all over the vegetables thoroughly. You can use your hands to toss around to get all of the vegetable covered.
4. Sprinkle the salt an pepper over vegetables, and bake for 20 minutes. Flip vegetables, and bake for another 10-20 minutes until browned.

Notes

We used butternut squash, broccoli, carrots, cauliflower, brussel sprouts, and mushrooms.