Roasted Vegetables
Saturday, December 10th, 2011I don’t know about you; but I never really cared for vegetables unless it was potatoes, corn or green bean casserole. I did like celery & carrots if it was dipped in ranch dressing.
When I went on my first diet (there have been several of them in my life so far) I needed to come up with a way to eat peppers, broccoli, cauliflower, mushrooms, onions, zucchini because according to a health website…potatoes & corn are considered starches… WHAT?
So I started experimenting and this is how I eat mostly all of my veggies now! Sometimes I will even dip the roasted broccoli in ketchup and pretend it is a french fry… 
OVEN ROASTED VEGETABLES: There really isn’t a “set” recipe for this, I just kind of ad lib it every time.
Assorted vegetables such as broccoli, cauliflower, mushrooms, zucchini, asparagus, red onions, peppers, snow peas, whole green beans, cut up butternut squash – whatever you have to get rid of in the fridge!
Preheat oven to 450 degrees
Cut veggies in uniform pieces and toss with 2-4 T. olive oil
Spread out on a large sheet pan
Sprinkle with Mrs. Dash, garlic powder, black pepper and if you like spice – red pepper flakes
Place in oven and roast for 20-30 minutes, stirring every 10 minutes. Everyone has a different “crunch” factor so just pull them out whenever you like!
