Ambers Roasted Vegetables

My daughter Amber, my sidekick and partner in crime, taught me this recipe because she decided Dad needed to eat a little healthier. 😂

Turns out roasted vegetables are actually pretty darn good! So if you catch me eating healthy, don’t worry. Amber made me do it. ❤️

My daughter Amber, my sidekick and partner in crime, taught me this recipe because she decided Dad needed to eat a little healthier. 😂

Turns out roasted vegetables are actually pretty darn good! So if you catch me eating healthy, don’t worry. Amber made me do it. ❤️

My daughter Amber, my sidekick and partner in crime, taught me this recipe because she decided Dad needed to eat a little healthier. 😂

Turns out roasted vegetables are actually pretty darn good! So if you catch me eating healthy, don’t worry. Amber made me do it. ❤️

My daughter Amber, my sidekick and partner in crime, taught me this recipe because she decided Dad needed to eat a little healthier. 😂

Turns out roasted vegetables are actually pretty darn good! So if you catch me eating healthy, don’t worry. Amber made me do it. ❤️

Saved

Ingredients

Assorted vegetables (e.g., carrots, broccoli, brussels sprouts, bell peppers, zucchini, red onion, potatoes, or cauliflower
Salt, pepper and garlic powder Optional: other seasonings
Cooking spray (Pam or similar)

Saved

1

Preheat the oven to 425°F
2

Cut the vegetables into fairly even pieces so they cook at the same rate.
3

Spread the cut vegetables in a single layer on a sheet pan.
4

Spray evenly with Pam (or another cooking spray).
5

Season with salt, pepper, and any additional seasonings you like. Toss gently to coat.
6

Roast for 35-40 minutes, stirring or flipping halfway through, until the vegetables are tender and lightly browned at the edges. I like mine more brown, so I cook them longer.