All the Vegetables | Dinner Roast

A fail-safe recipe that works for any meal, and snacks, any time of year. Choose your favorite vegetables, be inspired by the season and your location, try different spices or sauces - eat a medley as a meal or work it into your meal along with other sides, mains, soups, etc.!

INGREDIENTS:

• Vegetables! Anywhere from one (1) to all that your oven will hold. Consider: Broccoli, cauliflower, brussels sprouts, beets, acorn squash, butternut squash, kabocha squash, plantain, sweet potato, yam, zucchini, tomatoes, onions, mushrooms, kale, collard greens, leeks, carrots, you get the idea.

• Olive oil, avocado oil (which has a higher smoke point), or coconut oil.

• Sea salt and pepper.

• Any other spices you like.

DIRECTIONS:

• Pre-heat oven to 350-425. Higher temps require more checking on veggies but will cook them faster and with more crispy edges.

• Chop all vegetables to roughly the same size. No need to skin squashes, nor peel carrots or broccoli.

• Add oil and seasoning to baking sheets. (Just enough to cover all surface area.)

• Consider seasoning different baking sheets with different spices, if you have multiple.

• Scatter vegetables on sheets so that each piece has it’s own area to cook. Piling veggies will steam them, rather than bake.

• Pop in the oven. Check every 15 minutes or so until done.

• Eat immediately, or allow to cool and turn into meals for future days.