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Easy Roasted Veggies

This is not so much a recipe as much as a set of guidelines. I have my favorite types of roasted veggies, and other people have theirs. However, my method seems to be pretty great – I’ve had success with all sorts of things. As a plus, this type of roasting adds very little extra fat – perfect for those who like their veggies non-greasy or oil.

The first thing is to slice your veggies into relatively even pieces. However, certain types of veggies do better as certain sizes:

Large strips – 1/2 inch x 1/2 inch x 2 inch:

  • Zucchini and other squash
  • Peppers
  • Sweet Potato and other tubers
  • Onion

Cut in half:

  • Brussels Sprouts
  • Baby corn (Length wise)
  • Mushrooms (large)
  • Broccoli and Cauliflower florets

As they are:

  • Baby zucchini
  • Cherry tomatoes
  • Small mushrooms

Evenly spray a aluminum foil lined cookie sheet with Pam cooking spray or equivalent. Evenly place veggies on sheet.

Bake at ~200 degrees Celsius for 15 minutes, or until tender

Season with salt, pepper, or other favorite spices.

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