A classic, an oldie but goodie...whatever you want to call it, roasted vegetables are easy and quick to make, delicious to eat, and are very nutritious. Sometimes we need a reminder to eat a few more vegetables in between all the holiday cookies. Throw some chopped vegetables on a baking sheet, coat with oil and spices, and then roast (mixing around every few minutes). If the time is adapted, this could be accomplished with just about every vegetable. You can also add in chickpeas or another protein that takes to roasting well, and make a one-pan meal.
- 1 head cauliflower, core removed
- 2 cloves garlic
- 1 tbsp olive oil
- Generous sprinkle of salt and pepper
Preheat oven to 400 degrees. Start by chopping cauliflower into equally sized pieces, or as close as you can get. Place cauliflower on a baking sheet. Mince the garlic and add on top of cauliflower, and then sprinkle salt and pepper and olive oil on top. Mix with hands until the pieces of cauliflower are lightly coated in oil and spices and garlic are evenly distributed. Bake for 20 minutes, taking the sheet pan out halfway to stir the vegetables and flip them around. Let cool for a moment or two before eating.