ROASTED VEGETABLES
Roasted Vegetables
Roasted Vegetables
How to get your veggies roasted and crispy like at all the fancy restaurants…
This is a favorite among my coworkers. I make it often for our impromptu in lab lunches and its perfect for everyone’s different food lifestyle (“vegan”, “keto”, “paleo”, “I’m just hungry”, etc.) cuz y’all know EVERYBODY is doing at least one of them these days! I believe, rather than trying to substitute things to fit within a food lifestyle, just use the ingredients that naturally fit within the criteria; makes it simple and allows for tons of creativity!
Yield: 8-10 servings
PREP IT!
½ pound Broccoli florets
½ pound Cauliflower florets
½ pound Mushrooms, quartered
½ pound Sweet Potatoes, diced
½ pound Potatoes, diced
½ pound Butternut Squash, diced
½ pound Carrots, sliced
½ pound Brussels sprouts, halved
16 cloves Garlic, whole
6 tablespoons Vegetable oil
4 tablespoons Taste Tutor Seasoning 101
or any combination of vegetables you’d like
MAKE IT!
Preheat oven to 425F.
Toss vegetables in oil and Taste Tutor Seasoning 101.
Spread vegetables, with space in between each piece, in a single layer, on a large sheet tray. Place sheet tray on the bottom rack of the oven.
Roast vegetables for 25 to 30 minutes or until desired crispness is reached.
Enjoy!
Tip: Use 1 tablespoon Taste Tutor Seasoning 101 for each pound of vegetables.
Reheat leftovers: in the oven or in the microwave.