Toss & Roast Vegetables
I used broccoli with red onion, but typically I use a mix of vegetables. Often I will use what has been hanging out in the fridge.
- 1 bunch broccoli (or substitute)
- 1/4 cup red onion diced
- 2 tbsp olive oil extra virgin
- 1/2 tsp crushed red pepper
- ~1/2 tsp salt (to taste)
- pepper (to taste)
Preheat oven to 400 degrees.
Rinse broccoli. Snap off individual florets from the stalk and place on foil-lined baking sheet.
Rough chop or dice red onion and sprinkle over broccoli.
Sprinkle broccoli and red onion with olive oil and seasonings. Toss together on the pan, and spread veggies across the pan in one layer- as best as possible.
Place in preheated oven.
Toss on the pan, halfway through the cooking time. Place back into oven for remaining time.
Serve immediately, or cool and place in container and refrigerate for later!