Roasted Vegetables

Ingredients:

• 4 cups of mixed vegetables (e.g., carrots, bell peppers, zucchini, and red onions)
• 3 tablespoons of foodies extra virgin olive oil
• 1 teaspoon of foodies flaky sea salt
• 1/2 teaspoon of freshly ground black pepper
• 1 teaspoon of dried herbs (e.g., thyme, rosemary, or oregano)

Instructions:

1. Preheat your oven to 220°C.
2. Prepare the vegetables: Wash and cut them into bite-sized pieces.
3. Toss the vegetables: In a large bowl, combine the vegetables with the extra virgin olive oil, flaky sea salt, black pepper, and dried herbs. Mix well to ensure the vegetables are evenly coated.
4. Spread on a baking sheet: Arrange the vegetables in a single layer on a baking sheet lined with baking paper.
5. Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
6. Serve: Remove from the oven and let cool slightly before serving. Enjoy your roasted vegetables as a side dish or add them to salads, grain bowls, or pasta.

← Previous Post Next Post →