Roasted Veggies

I have now become addicted to roasted vegetables thanks to my daughter.  I blame her for this and at the same time, I thank her for it.  They are easy to prepare, yummy to eat, and easy to clean up.  Here is a picture of the sweet potatoes and cauliflower I made.  They were delicious!  I have also made roasted asparagus, zucchini, and squash using this same technique.  They are equally good!  The roasted broccoli was not good though.  This has been a trial and error experiment and broccoli has been the only error.

Roasted Vegetables

Cube up your vegetables.  Spread them out on a foil lined pan that has been sprayed with Pam.  Spray your vegetables with olive oil, then sprinkle with salt, pepper, and garlic powder, if desired.  Bake at 425 degrees for 25 - 30 minutes.  Stir veggies half way through.