I have been obsessed with roasted veggies for 8 months now and I eat them once or twice a day! SOOO DANG GOOD!
RECIPE: Serving size 2-4 veggie loving people.
Any vegetable your heart desires , I use..
5 Carrots chopped
3 crowns of broccoli
1 big head of cauliflower
2-3 big beets
1 block of organic extra firm tofu (optional)
1 pepper ( color of your choice )
1 butternut squash ( peeled)
3 tbsp organic cold pressed olive oil
3 tsp cumin powder (optional)
1-2 tsp cayenne pepper ( optional)
Other veggies that are scrumptious roasted- zucchini, bell pepper, asparagus, brussel sprouts and acorn squash.
Pre-heat oven to 425 convention or 400 non convection oven.
Cut up all veggies, roughly the same size in a large mixing bowl
Add in olive oil and spices
Mix with hands or a big spoon. Make sure all veggies are lightly coated in olive oil
Put veggies on a cookie sheet, You can line the cookie sheet with tin foil or parchment paper.
CONVECTION COOKING- Cook veggies for 25 minutes. When time is up, turn off the oven and leave veggies in the oven for another 10 minutes.
NON-CONVECTION COOKING-Cook veggies for 30-40 minutes, check on the periodically. When time is up, turn off the oven and leave veggies in the oven for another 10-15 minutes.