Roasted veggies are a go-to easy and hearty dinner item. They are especially good for root vegetables during the Fall season.
Ingredients:
- Vegetables of your choice: Brussel sprouts, sweet potatoes, carrots, beets, all work very well
- Olive oil
- Salt
- Thyme (or other dried herb like Basil or Oregano)
- (Optional) Garlic powder
Preheat oven to 350 degrees. Wash and chop vegetables to medium sized pieces. Line a baking sheet with parchment paper (or aluminum foil). Put the cut veggies on the tray. Drizzle some olive oil, salt, pepper, thyme, garlic powder over the veggies. Using your hand, toss and mix the oil/toppings so they evenly cover the vegetables. Bake in oven for 20-30 minutes, or until they are softly cooked and browned. Bon appetit!
Ingredients:
- Vegetables of your choice: Brussel sprouts, sweet potatoes, carrots, beets, all work very well
- Olive oil
- Salt
- Thyme (or other dried herb like Basil or Oregano)
- (Optional) Garlic powder
Preheat oven to 350 degrees. Wash and chop vegetables to medium sized pieces. Line a baking sheet with parchment paper (or aluminum foil). Put the cut veggies on the tray. Drizzle some olive oil, salt, pepper, thyme, garlic powder over the veggies. Using your hand, toss and mix the oil/toppings so they evenly cover the vegetables. Bake in oven for 20-30 minutes, or until they are softly cooked and browned. Bon appetit!
