Roasting vegetables are about my favorite way to fix them. They are delicious and they are easy-peasy lemon-squeezy. All it takes is some olive oil, salt and pepper, a dish and an oven. Since I am watching my caloric intake, I use just a little olive oil–just enough to lightly coat them. I use a little salt and lots of pepper. Play around with the cooking times to find the level of doneness you like. I love crispy, crunchy Brussels sprouts, so I roast those suckers until they are almost burnt. I love my spaghetti squash soft. So, I roast that those until they are soft and yummy.
So, I roast my veggies at 425°F. Make sure you use a cookie sheet with a lip or baking dish.
One Reply to “Roasted Veggies”