BEST VEGETABLES. EVER. Roasted!

350 degree oven (DO NOT PREHEAT!)
45 minutes to 1.5 hours - maybe more

Roast any vegetable in the oven.

Vegetables to choose from:

• ANY squash
• carrots
• broccoli
• cauliflower
• potatoes
• tomatoes
• peppers
• onion
• garlic (garlic is its own thing - roasted garlic is SOOO delicious with so many foods!)
• inspire yourself at the produce section of your grocery store!

Wash, cut into chunks/pieces. Lightly spray with Pam or equivalent. Sprinkle with spices of your choosing. I always add a bit of turmeric - super healthy stuff. For white or red potatoes, I sprinkle with garlic salt.

I like to cut up tomatoes and peppers and roast them in separate pans for a couple of hours. I do remove the seed packs of the tomatoes because they have too much water for roasting. BUT I keep those, blend them, and make a bechamel sauce with them. DELICIOUS! After roasting, I drain any water - tomatoes are very wet - and I put them into containers and refrigerate. Those pieces of tomato and pepper are SO delicious added to just about anything! Put them into sandwiches. Use them as topping on humus and Wasa crackers. You'll be addicted!

To count calories, be SURE to weigh the veggies BEFORE roasting. Then weigh all after. Use that math that you thought wouldn't be useful to calculate new calories/gram or per ounce.

Put into cold oven (it's wasteful to preheat unless you're cooking a souffle or bread) and set oven to 350. Cook until desired tenderness.

These vegetables are so addicting, you won't ever want them any other way. The natural sugars caramelize and render a completely unique flavor to these. Warning! You might need to take Beano because you are going to eat a LOT of these! Go for it! It's super healthy!