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| Roasted Veggies |
Roasted Veggies
8 oz. chopped broccoli florets
8 oz. chopped cauliflower
1 c. pearl onions, peeled
1 c. sweet potatoes, peeled, cut into 1" pieces
1 c. potatoes, cut into 1" pieces
1 c. red bell pepper, chopped
1/3 c. olive oil
1 tsp. sugar
4-5 cloves garlic, minced
salt & pepper
1/2 c. feta cheese, crumbled
1/2 c. sliced almonds
Preheat oven to 425.
Chop all veggies, keep in mind potatoes take longer to cook so cut them smaller. Feel free to add mushrooms, brussel sprouts, asparagus, eggplant, or any other veggie that's in season. Mix oil, garlic, sugar and salt & pepper and drizzle mixture over veggies. Toss to coat well. Spread veggies out on a baking sheet in a single layer. Bake for 45 minutes or until tender and starting to brown. Toss feta and almonds with veggies.
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