Roasted Veggies

DinnerSides
Written By Michele Jenkins

There is nothing like roasted veggies.  If you are trying to add in more veggies to your life, this is the way to do it.  Roasting veggies brings out their natural sweetness.  Maybe there is a vegetable you are not fond of.  Roasting can change your mind.  I do not care for raw cauliflower, but when it's roasted it's delicious!

I sometimes like to drizzle a little balsamic on the roasted veggies too.  You can also add leftover roasted veggies into a soup or an omelet later in the week for a quick meal.  

bon COOK tools used: Perforated Baking Sheet, Bonmat, Santoku Chef Knife,Olive Oil,FRENCH PANTRY Herb Blend (your favorite), Signature Spatula

Ingredients

  • Your favorite veggies

  • Olive OIl or any FRENCH PANTRY Olive Oil

  • Kosher Salt

  • Freshly Ground Pepper

  • FRENCH PANTRY favorite Herb Blend

Directions

  • Place the Bonmat on a Perforated Baking Sheet.  Preheat the oven to 400 F.  

  • Cut up the vegetables into the same size pieces.  Place in a bowl and toss with your favorite oil, herb blend, salt and pepper.  

  • Toss to coat.  Roast for 20-30 minutes depending on how full your tray is or until desired doneness.  

Michele Jenkins
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