Roasting a whole sheet pan of vegetables is the way to go for my family. Me? I eat all of them! My son only likes the carrots and broccoli. Hubs? He would rather eat a rabbit than eat rabbit food. LOL. By roasting a bunch of them we all can pick and choose what we want to eat.
What veggies should you use? Whatever you like! We tend to roast a lot of sweet potato, cauliflower, broccoli, brussels sprouts, fennel and carrots. We wash them in a big bowl with Thieves Fruit and Veggie Wash. We don’t want any ick on them and this works really well! If you don’t have any, I can hook you up.
Heat the oven to 425. Grab a sheet pan to fit the amount of veggies you have. We love these ones since there are 3 different sizes. Just chop ’em up and put them in the pan. Make sure they aren’t crowded. Toss with olive oil, salt and pepper. If you’re really feeling adventurous add some italian seasoning too.
Roast them for about 20-25 minutes, making sure to toss them once or twice to ensure they’re cooked evenly. You’ll know they’re done when you see a little charred edges and they’re easy to pierce with a fork. Enjoy!