Roasted Vegetables (4 Ways)
Ingredients
The Vegetables
-
2
cups
carrots (cut into sticks)
-
2
cups
cauliflower (into bite-size pieces)
-
2
cups
asparagus (trimmed)
-
2
cups
cherry tomatoes (whole)
-
2
cups
broccoli (into bite-size pieces)
-
2
cups
Brussels sprouts (halved, trimmed stems & remove wilted leaves)
The Seasonings
-
ΒΌ
cup
olive oil
-
1
teaspoon
salt
-
1
teaspoon
pepper
-
1
teaspoon
oregano
-
4-6
cloves
garlic (whole cloves)
Instructions
- Preheat the oven to 450 degrees.
- For carrots and cauliflower, season with olive oil, salt, and oregano, then roast the carrots for 10 minutes before adding cauliflower and roasting for an additional 30 minutes.
- For asparagus and cherry tomatoes, season with garlic, olive oil, and salt, then roast together for 15-20 minutes.
- For broccoli, season with garlic, olive oil, and salt, then roast for 25-30 minutes.
- For Brussels sprouts, season with olive oil, salt, and pepper, then roast for 30-40 minutes.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
5g
Sodium
500mg
Cholesterol
0mg
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