Roasted Vegetables

Total: 1hr 20 min
Active: 20 min
Yield: 6 servings


Any veggies you want to incorporate into your meal:

2 sweet potatoes
1 head of broccoli
1 head of cauliflower
1 small red onion
3 large carrots, peeled and cut into 1-inch pieces
½ pound Brussel sprouts cored and cut in half
½ a butternut squash peeled and cut into cubes
1 bell pepper, color is up to you, sliced
Kosher salt
Olive oil, for tossing


Preheat the oven to 400 degrees F.

Line a large baking sheet with aluminum foil. I do this for easy clean up, life is easier when there are not so many pans to clean.

In a large bowl or gallon plastic bag, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, broccoli, cauliflower, peppers and any other veggies you want to make with olive oil. Mix good so all veggies are coated.

Dump the veggies on to the large baking sheet. Spread the veggies out in one simple layer, use two pans if necessary. Sprinkle with kosher salt and pepper and place into oven to roast, stirring once halfway through, until tender, 40 to 45 minutes. Poke with a fork to confirm they are tender and place on a serving dish.


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