Roasted Veggies for the Week

Name: Roasted Veggies for the Week
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 to 4 servings
Ingredients: 1 cup small broccoli florets (from about 1/2 head); 2 medium carrots, cut into 1/4-inch rounds (about 1 cup); 1 red bell pepper, cut into 1-inch chunks (about 1 cup); 1/2 red onion, cut into 3/4-inch large dice (about 1 cup); 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper

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Level: Easy

Total: 30 min
Active: 15 min

Yield: 2 to 4 servings

We used these veggies as the base of several of our recipes this week. Spin off with your own ideas, or double or triple the recipe and have a supply on hand that will cut down your cooking time all week long.

Level: Easy

Total: 30 min
Active: 15 min

Yield: 2 to 4 servings

Ingredients

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1 cup small broccoli florets (from about 1/2 head)

2 medium carrots, cut into 1/4-inch rounds (about 1 cup)

1 red bell pepper, cut into 1-inch chunks (about 1 cup)

1/2 red onion, cut into 3/4-inch large dice (about 1 cup)

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.
Toss the broccoli florets, carrots, bell pepper and onion with the olive oil and some salt and pepper in a large bowl. Spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and deeply browned, 15 to 18 minutes.