Roasting vegetables is great any time of year, but are a must have in the rotation come fall and winter. They’re easy to prep, pair with just about anything, and always taste great. Here’s a combination to work into your routine…
Preheat the oven to 400. As the oven is heating, wash and chop:
-2 medium sweet potatoes into small chunks
-One small head of cauliflower broken into small chunks
-A large handful of brussel sprouts (ends cut off and chopped in half)
In a large bowl or plastic bag, collect all of the chopped vegetables. Add in:
-3-4 TBSP of olive oil
-1TBSP of sea salt
-1 TBSP of pepper
Stir or shake until the veggies are evenly coated. Layer on a baking sheet on parchment paper, then bake for 45 minutes or until preferred softness.
Helpful Hint: Double down on how many vegetables you cook at once. Use a second tray and prep yourself some leftovers. Might as well get some extra out of the prep!
