Roasted Veggies

Roasted vegetables are one of my all-time favorite snacks. They are delicious, amazingly good for you, and you can eat a boat load of them and not feel guilty:) Making them is as easy as it gets and they are done in about a half an hour. The pictures show one of my favorites; brussel sprouts. Above, you can see the raw, seasoned veggies and below after they've been roasted (they must have literally just been taken out of the oven considering they're still there). 

You can roast any kind of vegetable you want. Play with the seasoning to find your favorite. I promise they won't last long, as you can see below. 

Roasted Veggies


Vegetables (brussel sprouts, red peppers, carrots, broccoli, califlower, turnips, beets, green beans ect.)

Kosher Salt


Olive Oil

Garlic Powder

any extra seasonings you like*


Preheat you oven to 400 degrees. Cut your vegetables into a reasonable size. I like my brussel sprouts in half, or if they are very large in fourths. Place on a sprayed cookie sheet. Lightly drizzle olive oil and mix, making it so there is just enough olive oil to allow seasonings to stick (too much wont hurt). Sprinkle with salt, pepper, and garlic powder (or another seasoning combo). Mix to combine. Roast vegetables for about a half an hour, checking every ten minutes untill your desired doneness. 

Some great combos-

carrots-add fresh chopped rosemary (delicious!)

            -leave out the garlic and pepper and glaze with honey 

Broccoli-when almost done, sprinkle with Parmesan cheese

              -add balsamic when seasoning

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