Roasted Vegetables

Have you ever roasted vegetables?  If so, you know how easy it is to do and how yummy they always turn out.  You can get creative with the vegetables you choose.  I like mixing different root vegetables like:
-sweet potatoes
-red or yellow potatoes
-onions
-carrots
(Tip:  Sometimes, I cube up some lean ham and cook it with these root vegetables.  SO good!)

But, really, you can do anything-
-broccoli
-bell peppers
-zucchini
-squash
-shallots
-tomatoes
-asparagus
-brussel sprouts
-cauliflower
-Whatever!!

All you do is cut the veggies up into whatever sized chunks you want.  Lay them out in a single layer on a pan sprayed with olive oil cooking spray.  Drizzle olive oil over the vegetables, sprinkle a little sea salt, lemon pepper, black pepper, parsley, or whatever spices you want to try.  I usually just do sea salt.  Roast at 425 degrees for 20 minutes, take out of the oven and stir the vegetables.  Return the pan for another 20 minutes.  Done!  Serve with your favorite meat and a salad or fruit.  Healthy and filling!