Roasted Vegetables

Serves 4 · via cookieandkate.com

Ingredients

• bell pepper
• carrots
• crown of broccoli
• red onion
• extra virgin olive oil
• fine salt
• Optional seasonings: 1 tablespoon unsalted butter and 1 tablespoon white wine vinegar

Method

1. Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
2. On the baking sheet, gently toss the vegetables with the olive oil and salt. Arrange them evenly across the baking sheet.
3. Bake for 25 to 30 minutes, stirring halfway, until the edges are turning nicely golden and the vegetables are easily pierced through by a fork. If desired, toss with the butter and vinegar immediately after baking.
4. Serve while warm. Leftover roasted vegetables will keep well in the refrigerator for up to five days.