Lately I’ve been loving oven roasted vegetables. They are so easy and quick to make, and pretty much any vegetable you have on hand can be used. On Saturday, these roasted veggies were my lunch. I served them with a berry smoothie. It was delicious!
Honestly, I can’t think of a more perfect way to eat vegetables. The process of oven roasting intensifies the flavor of the veggies. A little olive oil, salt and pepper is all you need.
Here, I used two potatoes, one carrot, and a handful of brussel sprouts. I also added some fresh oregano.
Preheat the oven to 400 degrees.
Cut the vegetables and place them in a single layer on a baking sheet.
Drizzle with olive oil, salt and pepper.
Bake for 15 to 20 minutes, until vegetables are tender.