Roasted Vegetables

I said I would post how I roasted vegetables in my previous post so here you go!

Roasting vegetables is pretty easy and you can do it with many different vegetables. So far I’ve tried onions, zucchini, potatoes, carrots, bell peppers, asparagus, mushrooms, brussel sprouts, broccoli, eggplant, and sweet potatoes.

This time I had some bell peppers, onions, carrots in the fridge so I just chopped them up into one inch pieces and mixed in a little bit of olive oil, black pepper, some sea salt, garlic powder and popped them in the oven with the fish and cooked it for about 20 minutes. Usually I cook it at 400F, but since the fish was cooking I just put the vegetables with that. Make sure to mix it halfway through so that the vegetables are cooked properly.

The vegetables will become a little crispy and the edges will be a little brown and that’s when you know it is done.

Take it out of the oven and it’s ready to serve!

Some tips/ideas:

Make sure to add oil to your vegetables when you season so it will caramelize evenly.

Some ideas for seasoning would be: Italian seasoning, thyme, rosemary, cumin powder, etc.

If you want to add some Parmesan cheese to your roasted vegetable make sure to do it towards the end so it doesn’t burn.

Before adding the vegetables to your baking pan, line it with foil so there’s less of a mess to clean!

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