- 3-4 pounds assorted veggies such as carrots, sweet potatoes, Brussels sprouts, cauliflower, broccoli, etc.
- Olive oil
- Sea salt and black pepper
- Preheat oven to 400°F. Line two baking sheets with parchment paper. Toss veggies with olive oil and season well with sea salt and pepper. Arrange in a single layer on the two baking sheets. Roast for 15-20 minutes, or until tender.
- Serve warm or at room temperature. Store leftovers in fridge to use throughout the week.