Roasted Veggies - Versatile and Oh So Good!

Roasted Veggies

From the kitchen of Carolyn Lillehaugen

Ingredients:

• 2 or 3 cups each of assorted vegetables peeled and cut into chunks (approx. 1/4 cubes) Include beets, sweet potatoes, carrots, cauliflower, zucchini, potatoes etc.

• 1/4 cup onion finely diced

• 2 cloves garlic finely diced

• 1/4 cup olive oil

• 1 tsp Italian seasoning

• 1 1/2 tsp roasted garlic and herb seasoning (we use McCormick Grill Mates)

• Optional: as desired you may add sliced sausage or grated Parmesan

Directions:

1. Preheat oven to 400. Spray roasting pan with non-stick spray or line with parchment paper.

2. Peel and cut veggies into bite size pieces - approximately 1/4 cubes.

3. In a separate bowl, mix the olive oil with seasonings. Whisk together. Pour over veggies and stir to coat well.

4. Bake about 30 minutes until veggies are tender.

5. If desired, at the end you may add sliced sausage or ring bologna to the pan and cook about 10 additional minutes

6. I often top with grated Parmesan cheese before serving

Feel free to experiment with the spices and herbs to fit your taste. If you add fresh herbs, add them during the last 10 minutes of cooking time. Enjoy!! This not only tastes great, it is also good for you!