easy roasted vegetables

the quickest and easiest way to add veggies on the side (broccoli, sweet potatoes, and brussels sprouts) no measurements needed, just prep and bake

original recipes:

https://www.onceuponachef.com/recipes/roasted-brussels-sprouts.html

https://www.delish.com/cooking/a22639681/how-to-roast-sweet-potatoes/

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note: everything is basically cooked the same way lol

• the simple formula for roasted vegetables: wash & chop + oil, salt, and pepper + roast, tossing halfway through

roasted sweet potatoes

1. Preheat oven to 450°F

2. Wash and peel skin off of 1-2 sweet potatoes. Chop off the ends and slice into 1/2 inch thick rounds. Finally, chop into bite size pieces.

3. Put the sweet potatoes in a large bowl and drizzle 1-2 tbsp of olive oil, tossing to coat all of the pieces. Season with salt and pepper.

4. Cover a large baking sheet with parchment paper and/or grease with oil. Spread the sweet potatoes on the pan, making sure that no pieces are overlapping.

5. Roast for 25-30 minutes, tossing every 10 minutes so it doesn't burn. Enjoy!

honey balsamic brussel sprouts

1. Preheat oven to 425°F

2. Wash and chop the brussels sprouts into halves or thirds. Toss with olive oil until lightly coated and season with salt and pepper.

3. Line a large baking sheet with aluminum foil and spread the brussels sprouts evenly.

4. Roast, tossing halfway through, until cooked through and golden brown, about 20 minutes.

5. Take out the pan from the oven, and lightly drizzle balsamic vinegar and honey over the sprouts (about 1-2 tbsp each). Enjoy!

roasted garlic broccoli

1. Preheat oven to 425°F

2. Wash broccoli head and chop into bite-size pieces.

3. Toss the broccoli with olive oil, salt, pepper, and minced garlic.

4. Line a baking sheet with aluminum foil and spread the broccoli evenly. Roast for 15-20 minutes, or until cooked through. Enjoy!

- tips -

• use a large baking pan so the vegetables have enough space between each piece to ensure even cooking

• you can use one pan for everything, just check often because one vegetable may cook faster than the others (depending on how small you chop each one)