By request, I give you:
Easy Roasted Vegetables
Vegetables, of course! (We use this technique for Brussels sprouts, broccoli, cauliflower, thick slices of cabbage, and butternut squash (or other winter varieties)
Olive oil (or avocado oil)
Kosher or coarse salt
Preheat oven to 450 degrees.
Wash and prep all veggies.
- Broccoli/Cauliflower: separate large clusters into single pieces about the size you’d see on a raw veggie tray and then slice in half, exposing a flat side.
- Brussels Sprouts: peel outer layer away. Trim stem ends and slice in half the long way (hot-dog style!).
- Cabbage: peel outer layer and cut 1 inch slices (they will be a circle) from the whole head.
- Winter Squash: peel (this peeler will change your life for under $10, promise!) and either cube or cut into 1/2 inch-thick slices.
Toss veggies in olive oil until well coated. (Except cabbage, which you will put directly on the pan and then drizzle with oil).
Arrange veggies, cut side down, on a baking sheet. You won’t need to grease it as long as you’ve oiled your vegetables well.
Sprinkle liberally with salt and pepper.
Roast at 450 until the underside that is contact with the pan is nice and golden. Use a spatula to lift a few specimens from the pan to check for doneness. Resist the urge to flip them or turn the oven down. I promise they will be perfection!