Roasted Vegetables
Preheat oven to 450 degrees
Cut your favorite vegetables into bite sized pieces. I usually make at least 3 types, and lay them separately across the pan.
Suggestions: Brussels sprouts, onions, cabbage, butternut squash, eggplant, bell peppers, mushrooms.
Sprinkle with Olive Oil and toss to coat the vegetables, then sprinkle with salt (or garlic salt if you prefer).
Bake about 40 minutes until vegetables are golden brown. Roasting brings out the natural sweetness of the vegetables.
This can be a side dish, or add potatoes or yams cut into bite sized pieces to make it an easy, healthy meal.
Happy New Year!

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