I am a girl who loves her veggies. When I shop in the produce section, I always over-shop. And don’t get me started on fresh fruit…
I usually find myself quickly having to use up produce that is about to go bad and this is our FAVORITE way to do so. It is also the easiest. A roasted vegetable dinner is absolutely delicious and filling. It’s a one-pan dinner and reheates well too.
The beauty of this is that you can roast just about any vegetable. Here are our favorites:
Broccoli, bell peppers, cauliflower, corn, potatoes, onions, cherry tomatoes, asparagus, kale, Brussels sprouts, green beans, soy beans, and carrots.
Fill up your baking sheet with chopped veggies and herbs. I added fresh chopped garlic and dill from our garden.
Drizzle with olive oil and sprinkle with sea salt and pepper. Bake at 425 until the potatoes (or thickest vegetable) are tender, about 30 minutes.
If you use baby kale, make sure it is on top of the other veggies so that it crisps up. This is one of my favorites to cook in the oven. Crisp and salty!
I could eat this several nights a week….and did last week!