Saturday, October 15, 2011

Roasted Seasonal Vegetables

I love roasting veggies! They are so fresh and tasty.  For this recipe I used Brussels sprouts and Zucchini but you can use what ever is available, like cauliflower and broccoli.  Enjoy! xo


2 lb Brussels Sprouts, Quartered and trimmed
1 lb Tomatoes, Quartered
1-2 Zucchini, Quartered & Sliced Thick
1 Red Onion, Sliced Thick cut into bite size pieces
4 Garlic Cloves, Crushed
1 t Red Pepper Flakes, or more if you like
1 t Salt
1 t Pepper
1/4 C Olive Oil

Preheat oven to 400 degrees.
Toss all ingredients in a large bowl.  Taste for seasoning.  Spread in a thin layer on a large parchment lined baking sheet.  Bake for 10 minutes or until veggies are crisp tender.  Garnish with lemon zest if desired.





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