One of my favorite ways to eat fresh veggies is to roast them. Roasting your veggies is a simple and quick way to cook them that keeps them tasting fresh and full of flavor. Just because you're dieting or can't eat certain allergens doesn't mean you have to sacrifice on flavors.
This recipe is quick, easy and allows you to do something else while they roast in the oven. This is a must for me! I have a 4-year-old that wants all of mommy's attention and during the week I'm trying to figure out what we are going to eat, get homework done, get everyone bathed and in bed a decent time... I'm tired just thinking about it. For this recipe, I used a 32oz bag of veggies. I like having leftovers that I can have for lunch or serve with dinner later in the week. By the way, these tasted so good cold straight out of the fridge for a quick snack also.
Ingredients:
1 32oz. Bag of broccoli, cauliflower, carrot medley (or your favorite vegetable medley) 1/4 cup of balsamic vinegar 1/2 cup of olive oil salt and pepper to taste Preparation:
1. Preheat oven to 400 degrees
2. On a sheet pan lined with foil or parchment paper, spread out veggies in a single layer so that they cook evenly. 3. In a small bowl or measuring cup mix the oil and vinegar with a pinch of salt and pepper. I don't add a lot of salt because the vinegar adds enough "salt" flavor for me. 4. Drizzle the vinegar mixture or the veggies and using your hands, toss the veggies to make sure they are evenly coated with the mixture.
5. Bake for 15-20 minutes until veggies start to look like they are getting "dehydrated"
6. Turn off the oven and turn on the broiler and broil veggies for 3-5 minutes with the door open. Make sure you are watching them so they don't burn, but you do want just a bit of char on the tips of the veggies. 7. Serve veggies hot or cold and Enjoy! đ
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