Roasted Vegetables.

This recipe is for just about any veggie. It’s not set in stone, but for whatever we have in the house. About the only couple things we ALWAYS put are onion and garlic and usuall potatos.

Pre-heat oven to 400. Spray a 9 x 13 baking dish with cooking spray. Cut up vegetables that take longer to cook like potatos, carrots, beets, sweet potatos and other “hard” veggies into

smaller cubes or pieces. Cut up squash, zucchini, bell pepper, broccoli and other veggies that cook faster into larger pieces. We have even added apples to this and it was good. We use whatever is on hand and have not been disappointed. After they are all chopped and in the pan, drizzle with a good bit of olive oil and toss to coat. Sprinkle with course salt and pepper. Cover pan with foil and put in oven for 30 min. After 30 minutes remove the foil and cook for an additional 20 minutes, until the “hard” veggies are done.

We also had fresh herbs on occasiona like Thyme and Rosemary. I add these when I add the salt and pepper.

So far my family loves the roasted broccoli and at times, I just roast a pan of that with nothing else. But we like the variety and have put just about any and everything in the roasting pot.

-Claudia Waggoner

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