These roasted veggies are super delicious and very good for you. I’ve done virtually every veggie combo in this recipe, but these were what I had in my fridge: yellow squash, zucchini, asparagus, sweet potato, purple potato, sweet onion, Brussels Sprouts, jalapeño, sweet peppers, and green onion. Other veggies I love in here are cauliflower, broccolini, cherry tomatoes, carrots, whole garlic cloves, and bell peppers. The next day I love to chop any leftovers up and add to seasoned quinoa and add a can of drained black beans for dinner.

Ingredients:
Sliced vegetables
Olive oil
Seasoning
1-2 T of butter (optional)

1. Cut up all your veggies and arrange on a sheet pan lined with foil (helps with cleanup later).

2. Drizzle olive oil all over veggies on the pan and add your little pats of butter if you’re using it. Then season liberally with salt and pepper. I also love to use Tone’s Garlic Herb (salt free) seasoning on my veggies, but you can use virtually any seasoning you like, just make sure there isn’t any salt in it, and if there is omit adding additional salt.

3. Place veggies in the oven at 425F for one hour. Be sure to stir veggies around about halfway through to ensure even cooking.

4. Veggies will be soft and roasted perfectly at an hour, but you can leave in a little longer if you like them browner.