6 cups sliced or cubed raw vegetables (cauliflower, carrots, zucchini, peppers, sweet potatoes, butternut squash, broccoli, eggplant, tomatoes, red onion or cabbage)
1/4 cup olive oil
Seasonings of choice (smoked paprika, oregano, rosemary, sage, basil, cumin, garlic cloves or cinnamon)
Sea salt to taste
1. Preheat the oven to 375 F.
2. Spread the vegetables out on a rimmed baking sheet, drizzle with olive oil, toss and coat them.
3. Sprinkle with any optional seasonings of choice.
4. Roast for 15 to 40 minutes, depending on the vegetable, until the edges start to look brown and slightly crisp. Of the options listed above, broccoli needs the least amount of time whereas sweet potatoes would likely need the most, depending on how they are sliced.
5. Remove from the oven and sprinkle with sea salt to taste.
Yields: 6 Servings
