Simple. Savory. Sweet.
I am not a big fan of veggies.
Never have been. Recently I have been preparing them different ways, as suggested by many people to help me LEARN to like them. I have found a few ways, and this perhaps is one of the simplest. I love using these roasted veggies in so many different ways: wraps, salads, pizzas, quesadillas – and I use multiple veggies. My favorite is roasted broccoli – the natural sweetness comes out and combined with the crispy-ness, it is delish. I also tend to use peppers, eggplant, zucchini, onions, squash, and cauliflower.
Today I used broccoli, cauliflower, red pepper, and sweet potatoes.
Once I chop all the veggies, I like to slice a shallot and sprinkle it around the veggies. Shallots are GREAT. A little sweet, the perfect size – they give a perfect hint of flavor to these veggies. Sometimes I also mince some garlic and sprinkle it around as well.
Once my veggies are on the pan, I drizzle or mist olive oil. In my case – I MIST. If not, the olive oil seems to disappear quite quickly.
Swear it isn’t me. My hubs must be sneaking it.
After misting, add some salt & pepper, and a touch of cinnamon in this case for the sweet potatoes. Sometimes I like to use smoked paprika. Ever try smoked paprika?? If not, go buy it immediately. You are missing out!
You can also sprinkle some parmesan cheese on the them once they come out of the oven.
Totally simple, savory, and with a touch of sweetness!