Friday, July 11, 2014

Roasted Vegetables {Foodie Friday}

I've posted a lot of goodies the past couple weeks, so I thought we were overdue for some veggies. Although I have to say, that these really are good enough to eat for dessert.
I was eating them right off the tray when they came out of the oven. I never had roasted veggies growing up, so this is new territory for me. I thought it would be weird or that they would taste too different this way, but they taste so delicious. Have you ever had roasted veggies?

One Year Ago: Salmon with Honey Balsamic Glaze
Two Years Ago: Lemon Thyme Chicken

Roasted Vegetables

·         ½ head cauliflower
·         ½ head broccoli
·         3 tablespoons extra virgin olive oil
·         1 teaspoon kosher salt
·         1/2 teaspoon freshly ground black pepper
·         1/4 teaspoon garlic salt

Preheat oven to 375 degrees F. and line a large baking sheet with parchment paper. 
Cut vegetables into bite sized pieces. Place into large mixing bowl. Drizzle with olive oil and sprinkle with salt, pepper and garlic salt. With large spoon, toss to coat.  
Bake for 20 minutes. Remove from oven and with spoon, stir and flip florets. Change oven’s heat to broil and cook for an additional 10 minutes or until golden brown (Watch your parchment paper! It will catch fire if you are not careful!).  

Makes 8 Servings

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