Roasted veggies are a great way to get in your veggies. In the winter, I’m just not feeling raw veggies. The easy thing about roasted veggies is that there are so many variations you can do. Just use whatever you have on had. I find most veggies taste way better roasted, and are great to have for leftovers to simply warm up, put in quesadilla’s and turn something simple like chicken, into a complete meal.
3-4 carrots, peeled and sliced
4 parsnips, peeled and sliced
1 red onion, chopped into large wedges
3 cups chopped broccoli
1 bell pepper, chopped into large chunks
1 zucchini, chopped
2 Tbsp olive oil
Seasoning of choice (Mrs. Dash, Salt & Pepper, Garlic)
Preheat oven to 400 degrees. Cut all veggies and place in a large bowl. Drizzle with oil and seasoning, toss. Place in large sprayed casserole dish. Place in oven (uncovered) and cook for 20 minutes, toss, then cook another 20 minutes or until done.