Comfort food with nutrition galore, roasted veggies are great hot on a cold winter's day, great cold on a hot summer day. Don't scrimp on the olive oil - its a good fat and brings out the fat soluable nutrients in vegetables.
- 1 spanish onions, sweet red
- 4 lg carrots
- 1.5 cups Brussel sprouts
- 1.5 cups Cauliflower
- Spice mix - your choice; mediterranean blend is my fave
- 2-4 tbs olive oil
- fresh ground S&P
Slice n dice all veggies
Toss in bowl with plenty of olive oil
Spread onto a broiler pan, broil at aprox 6" below heating element until singed brown edges appear, flip veggies to cook a bit more. Pull while still a bit crunchy, place back in tossing bowl and cover for 5 min where they will continue to cook.