Roasted Vegetables Recipe

Brussels Sprouts, Sweet Potatoes, Tomatoes, Beets

1 1/2 lbs quarter or thinly sliced raw veggies

3 tablespoons olive oil

1/2-3/4 teaspoon sea salt

1/2 teaspoon ground black pepper

– Preheat oven to 400°F.

– Clean and cut off the ends of the veggies.  Cut each in half, quarter or slices.

– Mix veggies in a bowl with the olive oil, salt, pepper and fresh rosemary.

– Transfer raw veggies to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside.

– Shake the pan from time to time to brown the veggies evenly.

– Sprinkle with more sea salt and serve hot and crispy.