Roasted Vegetables

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March 17, 2016

  • Prep: 10 mins
  • Cook: 45 mins
  • Yields: 4 Servings

Directions

1Preheat oven to 425 degrees.

2Place vegetables in large mixing bowl. Drizzle with OIL WELL EVOO and sprinkle on OIL WELL Himalayan Pink Salt and fresh ground pepper. Gently toss to coat evenly.

3Transfer into large baking pan. Place in oven. Roast for 35-45 minutes, stirring every 10 minutes until vegetables are tender and slightly browned.

4Variation~ Add a nice garlic twist by substituting the OIL WELL EVOO with OIL WELL Garlic Olive Oil and replace the OIL WELL Himalayan Pink Salt with OIL WELL Garlic Sea Salt.

Ingredients

1 head of broccoli, broken into pieces

3 carrots, peeled and chopped

1 C cherry tomatoes, halved

10 oz portobello mushrooms, sliced

1 yellow squash, sliced

1 zucchini, sliced

1/4 C OIL WELL EVOO

OIL WELL Himalayan Pink Salt and fresh ground pepper to taste

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