Roasted Veggies - 2 ways

Roasted Veggies - 2 ways

Ingredients:


Use fresh vegetables for this recipe.

Version #1

  • Brussel sprouts

  • Zucchini

  • Carrots

  • J. Olive Co. Butter Olive Oil

  • Salt & Pepper, to taste


Version #2

  • Carrots

  • Mushrooms

  • Broccoli

  • Cauliflower

  • J. Olive Co. Tuscan Herb Olive Oil


Directions:



  1. Preheat oven to 400-425 degrees.

  2. Chop vegetables into 1" pieces. Arrange in one layer on a sheet pan.

  3. Drizzle olive oil to taste over all vegetables. Sprinkle with salt & pepper, and toss to coat.

  4. Roast vegetables for approximately 30 mins, tossing halfway.


NOTES: For softer vegetables, roast covered with aluminum foil. For crunchier vegetables, leave uncovered.