Oven Roasted Veggies Two Ways
For dinner, we are mostly a meat, starch and veggie family but every now and then I like to do the double veggie and skip the starch and using one pan to make both is the way to go. If you aren’t roasting your vegetables, you need to!
Tonight I did green beans and cauliflower, but honestly I don’t know of a vegetable I haven’t don’t this way. Keep in mind softer vegetables like zucchini and summer squash should be cut in larger chunks so the don’t turn to mush.
Cut the leaves and core from the cauliflower the cut off the florets
The larger ones I cut in half
For the green beans I just popped off the ends
I line a cookie sheet with foil and lay out the veggies, if you want to season them all the same you could mix them up together, but for this I am seasoning each of them differently
First I give them all a good spray of avocado oil
For the green beans I used Italian seasoning, garlic and onion powder
And for the cauliflower I used garlic and onion powder and smoked paprika, which happens to be my favorite spice!
Preheat oven to 400 and roast for 20-25 minutes or to desired firmness
Oven Roasted Veggies Two Ways
Recipe details
- 8 Servings
- Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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