Roast em…My FAVORITE Roasted Veggies
Yesterday I realized I had a TON of veggies that were on the verge of losing their freshness that I needed to take care of ASAP. When this happens I’ll usually make some sort of soup or giant salad to use up all of my remainders. I hate wasting food, so I decided I’d make some oven roasted vegetables that would use up the rest of my veggie goods.
This is a great way to cook up a variety of veggies. It’s SUPER easy, and kids like it too!
Preheat your oven to 400 degrees.
Line a cookie sheet with aluminum foil. (You don’t have to do this, but it makes the clean up process a HECK of a lot easier!)
Spray the foil with non-stick cooking spray.
Cut up your veggies.
My assortment included…broccoli, cauliflower, carrots, yellow squash, snow peas, yellow bell pepper, and my favorite, a sweet potato. I think the sweet potato makes the dish. Just saying.
Drizzle the veggies in a bit of olive oil. Season with Garlic Salt and onion powder. Sprinkle with some brown sugar. The brown sugar adds a hint of sweetness that is SO tasty!
Bake uncovered in the oven for 45 minutes, or until veggies are tender.
There they are, in all their roasted glory. I ate these plain, but they would be great on rice, over a salad, or along side any meal. This recipe is a great way to get in several servings of vegetables at once!
Do you hate wasting produce like I do? I can almost always seem to come up with a way of making things last or combine, so as not to waste them. Do you have any go to recipes for your excess produce?