Name: Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 large carrots, cut 1/2,” on the bias; 2 yukon gold potatoes, cut into chunks; 2 medium zucchini, cut into crescents; 1 small yellow onion, cut into small slices; 1 large shallot, cut into small slices; 2 tablespoons+ Extra virgin olive oil; 1.5 teaspoons kosher salt; 1 teaspoon freshly ground black pepper

Description

Roasted vegetables are the easiest side dish you’ll ever make! And maybe the most delicious!

Ingredients

Scale

4 large carrots, cut 1/2,” on the bias
2 yukon gold potatoes, cut into chunks
2 medium zucchini, cut into crescents
1 small yellow onion, cut into small slices
1 large shallot, cut into small slices
2 tablespoons+ Extra virgin olive oil
1.5 teaspoons kosher salt
1 teaspoon freshly ground black pepper

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Instructions

Preheat your oven to 425˚
Chop vegetables, and toss with EVOO, salt and pepper in a large bowl. Pour out on a half sheet pan, and roast for 20-25 minutes. Serve immediately.

Nutrition

Serving Size: 8