Every Sunday I like to make an enormous amount of Roasted Vegetables for the week. In this quick tip you will learn how to roast vegetables even easier. This tip will help you get perfectly crisp and delicious vegetables every time.
Cauliflower florets | 200 Gram | |
Broccoli florets | 200 Gram | |
Butternut squash | 200 Gram , cubed | |
Olive oil | 2 Tablespoon | |
Kosher salt | 1/2 Teaspoon |
GETTING READY
1. Preheat oven to 450 degrees.
MAKING
1. Put the veggies on baking sheet and drizzle olive oil over it.
2. Sprinkle some kosher salt and mix it well to coat oil and salt.
3. Pop it into the oven at 450 degree until its golden.
SERVING
4. Serve it hot as an appetizer. You could use any dip of your choice.
Serving size
Calories 77Calories from Fat 46
% Daily Value*
Total Fat 5 g7.7%
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 178 mg7.42%
Total Carbohydrates 7 g2.3%
Dietary Fiber 1 g4%
Sugars 1 g
Protein 2 g4%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet