Roasted Vegetables

Roasted Vegetables

Directions

  1. Season potatoes, asparagus, broccoli and cauliflower with salt and pepper. Toss in olive oil.
  2. Spread evenly on a foil-lined baking sheet and bake at 350°F for 25–30 minutes or until vegetables are golden brown.

Ingredients

  • 2 cups potato(es), fingerling, multicolored, halved
  • 2 cups asparagus, 1/2 in. pieces
  • 1 cup broccoli, florets, 1/2 in.
  • 1 cup cauliflower, purple, 1/2 in. florets
  • 1 tbsp salt, kosher
  • 1 tsp black pepper
  • 3 tbsp oil, olive