Roasted Mixed Vegetables

Sometimes I cheat on my Paleo so much that all I want is to get straight and eat something healthy. On days like that I relish a big plate of vegetables. (Ha, get the pun? That was accidental but I like it.)  I really am not afraid of vegetables; I am always open to trying something new and eating a wide variety. I don’t always like the new stuff but I am always willing to try. Lucky for me, Little Bit is much like me in this. She loves a plate full of veggies too, and is not afraid of trying any weird thing I put in front of her.

For this recipe, alter everything to your preference. Add whatever vegetables you want, and nothing you don’t. You can season with your favorite seasoning, or even just salt. Really, its roasting that makes the vegetables so good.

This will have to be done in batches, slower cooking vegetables first then quicker cooking.

Roasted Mixed Vegetables

Cauliflower pieces

Broccoli pieces

Sliced carrots

Brussels sprouts, quartered

Asparagus

Mushrooms

Zucchini

Seasoning of choice (I used a season salt)

Olive oil

1.       Preheat oven to 450.

2.       Cut all vegetables to a uniform size about 1 inch cubes. You want about 5 cups veggies total. Keep harder vegetables separate (cauliflower, broccoli, carrots, Brussels sprouts, any other root veggies).  Cut carrots or other root vegetable about half the size of the rest to allow for even cooking.

3.       Toss vegetables with olive oil, about 1-2 TBS total. Season as desired

4.       Spread the harder vegetables out on a cookie sheet, place them in the oven for 15 minutes

5.       Cook the softer vegetables for 10 minutes, spread on another cookie sheet.

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