Roasted Vegetables

This recipe couldn’t be more simple or more versatile. Just take your favorite vegetables (potatoes, onions, zucchini, squash, carrots, cauliflower, broccoli, beets), cut them into bite-sized pieces, toss with a little oil, season to taste with your favorite spices (salt, pepper, garlic or onion powder, paprika, cumin, etc.) and roast for 40 minutes (or until tender, which may be sooner depending on the veggies you’ve used) in a preheated, 400 degree oven.

Voila! An easy side dish to accompany any meal.

Roasted vegetables

This medley consisted of Adirondack blue potatoes, green and gold zucchini, yellow squash, carrots, and onions.