Roasted vegetables add color and nutrients to your meals! You can basically choose whatever vegetables that you have on hand…or go buy your favorites at the store or Farmers’ Market.
Preheat your oven to 450 degrees. Clean and chunk up the vegetables that you want to use. These could include potatoes, carrots, onions, beets, asparagus, peppers, mushrooms, eggplant and squash. Place the amount you need in a large bowl.
Drizzle the prepped vegetables with vegetable oil, then add seasonings that you like – salt, pepper, herbs, etc.
Line your rimmed baking sheet with aluminum foil, add the vegetables and spread out to a single layer.
Roast in the oven for about 20 minutes, shaking or stirring a couple of times while they are cooking.
At the end of 20 minutes, check to see if the vegetables are fork-tender. If not, return to the oven for 5-10 minutes.
Serve immediately! Use as a main dish with rice, or use as a side with your meal. Refrigerate leftovers to use in sandwiches or casseroles. Enjoy!
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