Roasted Vegetables

Basic TED

Yum, one of my favorite ways to eat vegetables.

Slice vegetables of your choice into large chunks. Drizzle with olive oil and sprinkle with salt. Place on an aluminum foil covered pan and roast at 400 degrees for 15-20 minutes until vegetables are caramelized on the edges.

Best roasting vegetables:
potatoes
carrots
parsnips
turnip
sweet potato
squash
broccoli
cauliflower
onions
zucchini & yellow squash