roasted vegetables roasted vegetablesMost Sundays the kids go to the farmers’ market with me and I let them pick out whichever veggies they want to eat that week. Once we get home I give them child-safe knives and cutting boards to cut up everything with me before plopping the vegetables on big baking sheets and roasting them to golden perfection.
The best part about this recipe is that you can enjoy these veggies for dinner or put them in the lunch box with a drizzle of lemon or maple syrup the next day, or even chop them into a veggie quesadilla the day after that. Food is all about getting the most mileage out of everything you make and having everyone excited to eat it. This dish lives up to that promise.
4 cups chopped vegetables (broccoli, cauliflower, carrots, sweet potatoes, sweet bell peppers, onions, butternut squash, zucchini, parsnips, mushrooms, and so on)
2 tablespoons olive oil
1 teaspoon salt
1. Preheat the oven to 400°F.
2. Place the chopped vegetables on a baking sheet, drizzle with the oil and salt, and toss to ensure everything is well coated.
3. Bake for 30 to 40 minutes, or until the vegetables are soft and beginning to caramelize. (If you’re using broccoli, you may want to hold it back and put it on the tray after the rest of the veggies have been roasting for 10 minutes. It tends to cook a bit more quickly.)
TIP: Drizzle a bit of lemon juice or maple syrup on the veggies after they come out of the oven to brighten the flavors even more.
