Vegetable Roasting Recipes

***I really like Simply Organic Garlic Pepper, it's an easy catch all seasoning for most vegetables in a pinch***

Asparagus
1 Bunch of Asparagus
Olive Oil
Garlic Pepper to Taste

• Preheat oven to 400°. Liberally toss or spray the asparagus with the olive oil and season with garlic pepper and then arrange in an even layer. Roast until tender, about 8 minutes.

Brussels Sprouts
1 lb. Brussels Sprouts
1 T Olive Oil
1 t Apple Cider Vinegar
1 t Garlic Pepper
½ C Almonds (or Chestnuts, Walnuts, etc.)

• Preheat oven to 400°. Coat Brussels sprouts with olive oil, apple cider vinegar and garlic pepper. Toss well to coat, spread evenly on sheet and bake 20 minutes, stirring once.

• Remove from oven, add almonds and toss to distribute evenly throughout. Return to oven and bake until Brussels sprouts are tender and golden brown, 5 to 10 minutes. Serve hot.

Cauliflower
1 Head Cauliflower, Cut into bite-size florets
2 T Olive Oil
Garlic Pepper to Taste

• Preheat oven to 425°. Toss the cauliflower with the olive oil and season with garlic pepper and arrange in an even layer. Roast until tender and browned, 20-25 minutes.