Roasted Vegetables

Ingredients

• 4 cups (about 1 pound) fresh vegetables, cut into bite-sized pieces (one type or a combination; e.g. green beans, cauliflower, carrots, broccoli, sweet potato, Brussels sprouts, beets, bell peppers)
• 1 tbsp olive oil
• 3-6 cloves garlic, minced (about 1 tablespoon)
• ¼ tsp ground black pepper
• ¼ tsp salt
• ¼ cup grated or shredded parmesan cheese (optional)
• 1 tbsp chopped fresh parsley (optional)

Method

1. Preheat the oven to 450°F.
2. Line a baking sheet or casserole dish with parchment paper.
3. Place the selected vegetables in a large bowl.
4. Add the oil, garlic, black pepper, and salt. Toss to coat the vegetables.
5. Spread the vegetables out onto the prepared baking sheet or casserole dish in a single layer.
6. Bake until fork-tender, about 20-25 minutes, tossing about halfway through cooking for more even browning if desired.
7. (Optional) Top with the parmesan and parsley, and return to oven to broil until golden-brown, about 3-5 minutes, watching closely so they do not burn.
8. Serve warm.

Actual cooking time may be shorter or longer, depending on the vegetables selected. Roasted vegetables will keep in the refrigerator for 5-7 days, or in the freezer for up to 3 months. Feel free to change up the seasonings to suit your flavor preferences. Substitute 1 teaspoon garlic powder for the fresh garlic if desired.