Everyone knows you can roast potatoes, but roasted broccoli? What? Yes, it’s delicious. The secret is to make sure the tips get a bit brown. Not burnt, just browned. I did a mix of broccoli, tomatoes and yellow squash today. The colors were great.
Roasting vegetables is dead simple and you can put together just about any combination you want.
3 cups vegetables (broccoli, tomatoes, onions, mushrooms, zucchini, yellow squash, sweet potatoes, bell peppers, carrots, parsnips, turnips)
2 TBSP olive oil
1 clove garlic, minced
salt and pepper to taste
You can also add herbs, about 1 tsp each:
Rosemary
Thyme
Basil
Oregano
Preheat oven to 400F. Cut the vegetables into bite-size pieces, add remaining ingredients, and toss to coat. Roast for approximately 30 minutes, stirring every 10 minutes or so. The veggies are done when they are cooked through and browned.
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