Roasted Veggies


If you’re looking for a quick meal full of lots of healthy vegetables which taste delicious you absolutely have to make this roasted veggie recipe.  To top that it is super quick to prepare and bakes for less than 30 minutes. I purchased the vegetables in bags so they were readily available; already rinsed and cut up. It’s all about convenience right??… I layered them on a prepared baking sheet ; drizzled extra virgin olive oil and wildflower honey over them; sprinkled chopped fresh rosemary and parsley, minced garlic and baked them for 25-30 minutes.

Let me just say my brother, sister-in-law, and I devoured them for dinner this weekend. I will definitely be making them again soon.  Keep in mind you can use any of your favorite vegetables or follow the recipe exact. Either way you won’t be let… down I promise!

Enjoy! Broasted Veggies


10 ounce bag of cauliflower
2 cups cubed yellow squash
2 cups fresh green beans
1 pound asparagus
1 bag small carrots
2 tablespoons extra virgin olive oil
1 tablespoon honey
2 teaspoons fresh rosemary
2 teaspoons parsley
3 garlic gloves
salt to taste
black pepper


•Preheat over to 425 degrees.

•Place vegetable on prepare baking sheet.

•Drizzle with olive oil and honey; sprinkle with garlic, rosemary, parsley;
add salt and pepper to taste.

•Bake for 20-25 minutes.

•Note- I basted mine with olive oil a few times to prevent the
vegetables from drying out and lightly tossed them a few times.



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