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:
- Preheat oven to 400-425 degrees.
- Chop vegetables into 1″ pieces. Arrange in one layer on a sheet pan.
- Drizzle olive oil to taste over all vegetables. Sprinkle with salt & pepper, and toss to coat.
- Roast vegetables for approximately 30 mins, tossing halfway.
NOTES: For softer vegetables, roast covered with aluminum foil. For crunchier vegetables, leave uncovered.
