Roasted Vegetables


Summer is approaching and already the markets are filling up with fresh vegetables. I love to create this recipe all year long, but it will be great with the fresher vegetables coming into our gardens and markets! I like to use a variety of different colored peppers, asparagus, brussel sprouts and most recently have started using some cauliflower! I think you could use just about any combination! The roasting seems to bring out a sweetness in any vegetable!

First preheat over to 450 degrees:

If you are using the brussel sprouts and cauliflower I like to cook them in boiling water for about 5 min. It helps speed their roasting speed.

Next spray a large cookie sheet with a non stick butter  spray.

Lay vegetables out in a single layer.  At this point there are 2 ways you can do this. I’ve done both depending on whether I want to save a few calories. You can drizzle with olive oil (which is VERY good for you!) or you can just spray them again with the non stick butter spray.

Next sprinkle lightly with salt and pepper and then some garlic powder. I like the garlic powder with parsley in it. If you aren’t a fan of garlic, the salt and pepper would be fine!

That’s it! Pop in the oven for about 20 minutes and you will have a delicious and healthy side dish! Even my husband loves these and he usually passes on just about every vegetable!

I have been amazed at how many people ask for my “recipe” after sampling these delicious vegetables!!

Hope you enjoy!