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.