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.
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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