Happy Friday everyone! I’ve been keeping myself busy with a current DIY project that I can’t wait to share with you guys soon! Details to come…
I’m going to keep this Friday’s post short and simple! This is my tried and true roasted veggies recipe. I make it frequently for guests. I also make it on the weekends so that I can keep roasted veggies in the fridge to snack on. It’s perfect for all kinds of veggies – cauliflower, broccoli, zucchini, carrots, brussels sprouts, peppers, seriously every vegetable.
For this specific post, I used broccolini and carrots. Roasted carrots are so sweet, and I’m sure even picky eaters will enjoy these.
Tried & True Roasted Veggies Recipe
- Olive oil
- Garlic salt
- Italian seasoning
1. Preheat the oven to 350°F.
2. Cut up vegetables into bite size pieces. Drizzle olive oil on the vegetables. Use a tablespoon of olive oil for every 2 cups of vegetables. Sprinkle garlic salt and italian seasoning. Toss everything together until the vegetables are evenly coated with oil and seasoning.
3. Put vegetables on a baking pan and stick it in the oven for 30 minutes, until edges of veggies are crispy.
Baby broccoli (also called broccolini) has a stem ^^^
^^^ Broccoli florets above do not have the stem. I also used baby carrots in this picture above
As the vegetables are roasting, the house smells so good! I put leftovers in Pyrex and keep it in the fridge.
I’ll sneak veggies into my mouth throughout the day. I don’t even have to sneak around while eating these since it’s a healthy snack.
What are your favorite vegetable recipes? Please share because I need some good veggie recipes!
Have a great weekend!
P.S. Can’t wait to share my DIY project next week! Come back!!!