This is my go to recipe for roasting vegetables. I also like to separate them when I bake them so picky people or people who need to watch their carbs can make sure they aren’t getting too many carrots. I make this usually once a week at least, especially when it is cold outside. You can use lots of different veggies, I generally get whatever is on sale. I also use parchment paper when I have it to help with clean up.
Here is a link to meat in the picture above, roasted chicken thighs, one of my family’s favorites. You can get the thighs in the oven and then prep your vegetables and then put them in the oven. Nothing else to dirty up. Perfect for busy days and busy lives.
Veggies of choice. I used:
1 Bunch of asparagus, ends snapped off
1 Large Broccoli Crown, cut into large pieces
More than 1/2 Bag of baby carrots, large ones cut in half
Salt and Pepper
Garlic and Onion Powder
Cayenne Pepper, if desired
1. Preheat oven to 400 degrees. Place your vegetables on your large baking tray. Drizzle with olive oil. Sprinkle with all of the seasonings.
2. Bake for about 10 minutes. Take out of the oven and toss.
3. Place back in the oven and bake for approximately 10 more minutes. It depends on the size of your vegetables on when they are soft enough for you. I like mine fairly soft but not too done. Check after that last 10 minutes and if they need more cooking, bake at 4 minute intervals until they are done enough for you. Don’t forget to toss them so the cheese doesn’t burn (like around the carrots above). Serve warm.