Easy and healthy roasted vegetables

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My husband is an incredible person. He decided we needed a garden a few years ago and he has build a fantastic one! We have several fruits and vegetables growing and I really enjoy going out there in the morning and picking things to eat throughout the day. One thing we have an abundance of right now is tomatoes. My girls will eat them right off the vine, but I’m not too into that myself. I do love roasted vegetables though. It brings out such a rich flavor and you can use a little oil for some healthy fats. I especially like when my broccoli gets a little charred; such a perfect texture!

Getting started

You can use whatever you have on hand. I picked these tomatoes this morning to use in this side dish and it went perfectly with dinner. First step, turn the oven on to 425 degrees. Then, wash and chop the vegetables. I love this knife because it always chops easily and evenly. Some people like to leave the little tomatoes whole, but I like to cut them in half so I can make sure they cook evenly and aren’t raw on the inside.

Next, I put some foil down on a pan and spray with nonstick spray. Then I put my vegetables on the tray and space them out evenly. I grab my olive oil and drizzle a little over the top and add some salt and pepper. Toss the vegetables to evenly coat and put in the preheated oven. I like to let them go for 15-20 minutes or whenever I start to see a little char on the edges of the broccoli.

Crisping them up

When you pull them out, serve right away. If you aren’t quite ready yet, I like to turn the oven off and just leave them in there. This keeps them warm until you’re ready. This is a simple and easy side dish that would go with any meal. Again, just use what you have on hand or what you like.

This goes great with Shrimp and Cheddar grits.