Roasting veggies (aka taking the easy way out)

You may have realized that roasting veggies is the easiest thing in the world. If so, you may save time by not reading this post. If you haven’t, this post is for you.

Beau and I have roasted veggies at least twice a week, sometimes three times, since I’m a lazy lopple and do not have a creative bone in my body. But, it’s so good. And so easy! I can’t say no. First, pick two to three veggie combos that you wouldn’t mind eating. My favorite at the moment are Brussels sprouts and sweet potatoes.

Chop about a cup-cup and a half of Brussels sprouts and a small sweet potato (or half a large one)  and place it on a foil-covered cookie sheet. Drizzle veggies with olive oil, garlic powder, cumin, pepper, and (LIGHTLY) salt. Mix together & place in an oven in either 350-400 degrees and bake for 25-30 minutes or until light brown, and kind of crispy just the way I like ‘em.