They are a staple because vegetables are the most important food we eat, and there are few better ways to eat them than roasting them. So many of the recipes I I think of begin with roasted vegetables: from Pasta with Vegetables and Herbs to Veggie Enchiladas.
Begin by buying a variety of vegetables from the farmer’s market or grocery store. I always buy broccoli or cauliflower, onions, bell peppers, mushrooms, and string beans.
Start by preheating the oven to 375°
Chop the veggies, whatever they are. You should have 3-4ish cups of them when it’s all said and done.
1 Tbsp Olive oil (or Avocado oil, or melted coconut oil)
2 tsp Balsamic vinegar
1/2 tsp sugar
1/2 tsp salt
Pour the oily veggies onto a baking sheet and pop them in the oven for 10 minutes.
After 10 minutes, open the oven and pull the baking sheet halfway out with an oven-mitted hand, and give the vegetables a quick stir. Pop them back in for another 5-10 minutes.
Then pull them out, let them cool for a two or three minutes, and throw them in your healthy beautiful recipe.