Ever since I was a kid, I’ve loved vegetables. Carrots and celery were always my jam. I dabbled in broccoli and would eat the edges off the cucumbers. Lately though, some days I’m like a two year old and the very thought of eating vegetables makes me cringe. It’s been a struggle fitting in the necessary veggies that I need to help reverse my current diagnosis.

That’s where this tray of roasted vegetables has been a lifesaver. What’s easier than throwing a ton of veggies on a sheet pan and roasting them in the oven for 40 minutes?

For me, non-starchy vegetables (i.e., broccoli, peppers, onions, cauliflower, etc.) are the best, but you can use any combination that you like. I like to take short cuts when I can so I usually buy pre-cut broccoli and cauliflower, but you can certainly substitute for fresh and do your own chopping. I usually get about twelve (12) 1/2 cup servings per sheet pan and that’s if every inch of the pan is covered with veggies.

Leave a comment with your favorite veggie combos. I’m always looking for tasty suggestions!

Roasted Vegetables

1. Take any combination of vegetables and slice or chop them to approximately the same size (it helps the roasting process). My favorite combination is:
   • broccoli
   • cauliflower
   • red and green peppers
   • white onion
   • carrots
2. Drizzle with olive oil. I try to limit the amount of added oil that I use, so it’s no more than 1 or 2 tablespoons of extra virgin olive oil.
3. Roast in a pre-heated oven at 400 degrees F for 40 minutes. You will want to check them at the 20 minute mark to stir and flip the vegetables.
4. Eat and enjoy!