ROASTED BRUSSEL SPROUTS,TOMATO,CARROTS & GARLIC
My husband loves these roasted veggies. I try everyday to incorporate healthy choices in which he will also enjoy. This is a perfect way. Everyone loves these crisp flavorful roasted veggies... Go Ahead... ENJOY :)
Provided by Wendy Ann Stauffer
Categories Roasts
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. This recipe you can use any of your favorite fresh veggies. I have listed a few of our favorites. Wash all Veggies and pat dry w. paper towels. Cut Brussel sprouts in 1/2 length wise~ Slice up red onion~2 Garlic cloves smashed & sliced, Slice carrots length wise in 1/2 or 1/4's depending on size. (I like the baby carrots w/stems) Cut or slice asparagus~Cut butternut squash in chunks
- 2. Toss & coat all veggies in a bowl add olive oil (4 TBSP may be needed depending on how many veggies adjust accordingly) Spread veggies on baking sheet or casserole dish; sprinkle w/ salt, pepper (garlic powder if you are a garlic lover as I am)
- 3. Preheat oven 375-400 degrees ~ Add pan to middle rack roast 20-25 minutes flip & turn Veggies and roast another 20-25 minutes until desired tenderness :) Enjoy
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