Whenever I make this dish, my 2 year old asks for seconds and thirds! It’s a great way to get kids to eat any vegetable. —Hannah Williams, Malibu, California
- 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
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