Easy Roasted Vegetables - Gluten Free/Wheat Free/Sugar Free/Dairy Free

Easy Roasted Vegetables

This time of year, fresh vegetables are readily available, and much easier to cook than you might think.  It takes less than half an hour to roast vegetables, plus you can do a large group at a time and just reheat them later.

 You can use almost any type of vegetables for this.  Today I used about 1 C each of carrots, asparagus, zucchini,  Brussels sprouts and about 1/4 C of red onion.  You can also use green beans, green onion, cauliflower, broccoli, and just about anything you can find.
Peel any vegetables that need to be and cut everything into bite sized pieces.  Put them all in a bag and add 2 t olive oil, 2 t salt, 1 t garlic powder or minced garlic.  Shake up in the bag to make sure all veggies get coated.  Pour out onto a baking sheet (can use 9x13" baking pan if you don't have a larger, flatter pan).  Roast at 425 degrees for 15 minutes, stir and roast another 5-10 minutes or until vegetables start to brown on the edges and longer cooking vegetables (like carrots) are tender.

Calories (using the vegetables I used) - makes around 5 servings at 45 calories, 6 grams carbohydrates, 2 grams fiber.