Roasted Vegetables

from Parents Magazine

Roasted Vegetables
Roast 425°F 15 mins to 25 mins

Ingredients

  • Olive oil
  • Salt and pepper
Your choice of vegetables:
  • Yellow Squash
  • Zucchini
  • Broccoli
  • Sweet Potatoes
  • Sweet Bell Peppers
  • Asparagus
  • Cauliflower
  • Fennel
  • Baby Carrots
  • Red Potatoes

Make It

1. To make roasted vegetables, coat vegetables lightly with olive oil, salt and pepper, then roast in a 425 degrees F oven. Turn veggies over in pan once during cooking.

For yellow squash, zucchini, brocooli or sweet potatoes:

2. roast 15 to 20 minutes.

For sweet bell peppers, asparagus, or cauliflower:

3. roast 20 to 25 minutes.

For fennel, baby carrots and red potatoes:

4. roast 25 to 30 minutes.

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