Oven Roasted Veggies

Oven Roasted Veggies
  • Serves: 4 People
  • Prep Time: 20
  • Cooking: 20-25
  • Calories: 200
  • Difficulty: easy
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A big tray of roasted veggies can be a side dish to your favorite protein or a main dish. As a side, this serves 4, as a main dish serves 2 to 3.

Ingredients

Directions

  1. Set your oven temperature at 400, if you have a convection oven set it for 400 which will drop the temp to 375
  2. Foil a large baking sheet and spray with some cooking spray - just to keep the veggies from sticking
  3. Arrange your veggies in rows:
  4. a row of cauliflour
  5. a row of cherry/grape tomatoes
  6. a row of crimini Mushrooms
  7. a row of asparagus
  8. a row of brussel sprouts
  9. Then, lightly drizzle some olive oil on your veggies - make sure all your veggies have a light drizzle/coating (this will help them roast and hold onto the seasoning).
  10. Sprinkle veggies with Ground black pepper, salt or Garlic Salt, spices (if you want), and Grated Parmesan Cheese.
  11. Roast in the oven for 18 to 28 minutes, or until tender and golden brown.
  12. Serves 2 as a main course
  13. Serves 4 as a side dish

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