Ingredients
- Just about any vegetables such as carrots
- asparagus
- green beans
- turnips
- yams
- cauliflower
- onions
- broccoli
- potatoes
- squash
- Brussels sprouts
- eggplant
- etc.
- Extra-virgin olive oil
- Herbs of choice
- Kosher salt and pepper
Instructions
- 1.
- Cut the vegetable in bite-size chunks.
- 2.
- Toss them on a sheet pan with a couple tablespoons of olive oil, some salt & pepper.
- Throw on some decent dried herbs like Fines Herbes or Herbes de Provence if youd like.
- Spread them out on one layer.
- 3.
- Roast for 20-30 minutes at 425 degrees until the bottoms are charred.
- 4.
- Finish with a splash of good balsamic vinegar if desired.
- Note: Onions take longer to roast (about 30-45 minutes) and need the balsamic.
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