Roasted Vegetables

Roasted Vegetables

Prep Time: 10 Min
Cook time: 30 min

Your choice of any combination of the following: 
1-2 Handfuls of baby carrots
1-2 zucchini sliced into rounds
1-2 yellow squash sliced into rounds
1 bell pepper sliced into strips
1 bundle of asparagus
1 sweet potato cut into strips
1 broccoli crown

Optional, see #3: 1/2 cup balsamic vinegar and 1 tablespoon honey or agave

1. Preheat oven to 400 degrees. Spray foil lined cookie sheet with Pam.  Toss vegetables onto pan, sprinkle with sea (we use kosher coarse) salt. Drizzle with oil of choice. I use grape seed. Turn veggies to evenly distribute, but they don't need to be swimming. 

2. Roast for 20-40 minutes depending on done-ness. They should be fork tender when you take them out.

3. For an added flavor punch reduce the balsamic vinegar and stir in the honey. Drizzle over veggies when they come out of the oven.