Roast Vegetables

Roasted vegetables are my favorite side dish, EVER.
I swear to you when I say we eat a sheet pan of roasted vegetables every evening.
It’s the easiest and best way to get your veggies in.
It’s easy because you just pop them in the oven and do other dinner prep for 20 minutes while the vegetables roast.

Roasted vegetables are my favorite side dish, EVER.  I swear to you when I say we eat a sheet pan of roasted vegetables every evening.  It’s the easiest and best way to get your veggies in.  It’s easy because you just pop them in the oven and do other dinner prep for 20 minutes while the vegetables roast.

Ingredients
  • 1 large head of broccoli, florets chopped off from the stalk
  • 1 large zucchini, chopped into half moons
  • 1 large yellow squash, chopped into half moons
  • 1 cup cherry tomatoes, sliced in halves
  • 3 carrots, chopped
  • 10 oz portobello mushrooms, sliced
  • 1/4 cup of olive oil
  • 2-3 tsp kosher salt
  • 2 tsp ground black pepper

Instructions
  1. Preheat oven to 425 degrees Fahrenheit
  2. In a large bowl, toss all the vegetables together with olive oil, salt, and pepper.
  3. Divide the vegetables among two jelly roll pans.