Simple. Savory. Sweet.

Yes – I will say it.

I am not a big fan of veggies.

Never have been. Recently I have been preparing them different ways, as suggested by many people to help me LEARN to like them. I have found a few ways, and this perhaps is one of the simplest. I love using these roasted veggies in so many different ways: wraps, salads, pizzas, quesadillas – and I use multiple veggies. My favorite is roasted broccoli – the natural sweetness comes out and combined with the crispy-ness, it is delish. I also tend to use peppers, eggplant, zucchini, onions, squash, and cauliflower.

Today I used broccoli, cauliflower, red pepper, and sweet potatoes.

 

 

 

 

 

 

 

 

 

 

Once I chop all the veggies, I like to slice a shallot and sprinkle it around the veggies. Shallots are GREAT. A little sweet, the perfect size – they give a perfect hint of flavor to these veggies. Sometimes I also mince some garlic and sprinkle it around as well.

 

 

 

 

 

 

 

 

 

 

Once my veggies are on the pan, I drizzle or mist olive oil. In my case – I MIST. If not, the olive oil seems to disappear quite quickly.

I have no idea why.

Swear it isn’t me. My hubs must be sneaking it.

After misting, add some salt & pepper, and a touch of cinnamon in this case for the sweet potatoes. Sometimes I like to use smoked paprika. Ever try smoked paprika?? If not, go buy it immediately. You are missing out!

      

 

 

 

 

Veggies PRE-ROAST:

 

 

 

 

 

 

 

 

 

 

 

Veggies POST-ROAST:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You can also sprinkle some parmesan cheese on the them once they come out of the oven.

Heaven.

Totally simple, savory, and with a touch of sweetness!