Roasted Vegetables

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I eat this side dish at LEAST 3 times a week. I always change out the veggies, the recipe is pretty much identical for asparagus, broccoli, cauliflower, whole green beans, mushrooms, and any combination of those that you desire. Most of my pictures seem to be of broccoli but I would say that I actually eat asparagus the most often.

Ingredients:
Veggie of choice – enough for 2 people
1-2 tbsp. extra virgin olive oil
sea salt
cracked pepper

Preheat oven to 425F. Wash and chop veggies to desired size:
Asparagus – trim the ends off but leave each one in one long piece
Broccoli – florets ( I prefer pretty small ones)
Cauliflower – florets ( I prefer pretty small ones)
Green Beans – trim the ends but leave whole
Mushrooms – whole or halved

Toss veggies in a bowl with olive oil, salt and pepper. (You can also do a sprinkle of garlic salt if desired.)

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Spread in a single layer on a baking sheet and cook for 12-15 minutes until starting to get crispy and a little brown in some spots and serve immediately with your entree, they will get cool really quickly. Enjoy!

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