In the words of Nikki Lam, “These vegetables literally taste like French fries…and crack.”
Yep, she was talking about just plain-old roasted vegetables. Not only do they taste perfectly roasted and seasoned, but these veggies are also so simple they take just two minutes to prep (use a timer if you don’t believe me). Additionally, they’re easy to make in bulk to store away for later, but to be honest you’ll probably eat the whole tray before that’s possible. The secret to perfecting roasted veggies is using canned olive oil so you can spray on even, light layers, one at a time. This way, you can avoid saturating your veggies and allow them to cook evenly and brown continuously at the same pace.
Prep Time: 2 minutes
Cook Time: 30-45 minutes
Servings: 2 to 4
Ingredients:
1 bag cauliflower
1 bag broccoli and carrots
Spray of olive oil
Other possible additions include Brussels sprouts or butternut squash
Photo by Hannah Morse
Directions:
1. Preheat oven to 375°F.
2. Spray a baking sheet with olive oil spray.
3. Spread veggies onto the baking sheet in one flat layer.
Photo by Hannah Morse
4. Spray olive oil evenly over the top of the veggies.
5. Sprinkle on salt, pepper, or seasoning of your choice.
Photo by Hannah Morse
6. Place into the oven for 30-45 minutes or until golden brown.
Photo by Hannah Morse
I would highly recommend using pre-made seasonings by Urban Accents. They are awesome and add so much great flavor at zero calories. Today, I chose their Parmesan Mediterranean Veggie Roaster.
Photo by Hannah Morse
This recipe is picky-eater, foodie, and boy approved. So really, you have no excuse not to make it.