- 5 cups of any vegetable you like
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup olive oil
- Chop the vegetables into bite sized pieces and toss in olive oil, salt, and pepper. Bake at 400 for 35-50 minutes (depending on the type of vegetable) until golden brown. Yield: 5 cups.
Originally published as Seasoned & Roasted Veggies in Taste of Home Easy Weeknight Dinners RTL 2014 2014
Reviews for Seasoned & Roasted Veggies
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review