Oven Roasted

I use the oven roasting method at LEAST once a week. There are few veggies I do not roast. I may even throw in spinach or kale the last 10 minutes for added nutrition. 

Set oven to 425*. While the oven is heating cut all the veggies for your evening menu into bite size pieces. Spread the cut veggies onto a lined cookie sheet with lip. Using your clean chef hands coat and mix the veggies with olive oil, garlic, salt and pepper.     Bake for 20 minutes or to desired tenderness.