On Sunday nights everyone in the family is on their own to make whatever appeals to them. I knew we had bits and pieces of vegetables and I decided to roast broccoli, cauliflower, rutabaga, mushrooms, cabbage, and carrots. I tossed all the vegetables in a bag with olive oil and salt and then laid them out on a foil-lined and sprayed sheet pan. In a pre-heated 425F oven on the convect setting, it took about 20 minutes to cook everything to slightly brown and tender. I put some raw kale in a bowl followed by microwaved riced cauliflower and then the veg on top. An extra drizzle of olive oil and a little more salt and it was a perfect dinner for me!
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