Tuesday, October 28, 2014

Roasted Fresh Veggies

I buy raw fresh veggies in bulk to eat with hummus or dressing, especially for lunch.  Since I buy so much, they often get a little not so fresh after a while in the fridge.  But since they still aren't bad enough to toss, what to do with them?  Roast them of course!  So, here I roasted up broccoli, cauliflower, carrots and sweet red peppers.  Yum!  I love how roasting vegetables gives them an entirely different flavor and is the perfect side for almost any thing we are having for dinner.

Roasted Fresh Veggies

1 pound fresh mixed veggies
2 T olive oil
1 t seasoned salt
½ t freshly ground black pepper

Preheat oven to 425o.  In an 11x14 baking dish, add vegetables and mix to evenly distribute.  Then drizzle with olive oil.  Sprinkle mixture with seasoned salt and pepper.  Stir again. Then roast in oven, stirring every 10 minutes until cooked to desired texture.  

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