HACK: MORE OF MY OVEN ROASTED VEGGIES FOR THE WEEK

I actually prepare plenty of veggies weekly either oven or pan roasted, broiled, or boiled and use a variety of combinations. This time, I found one of my favorites, the multi-color cauliflower florets. Therefore, I simply added broccoli and Brussels sprouts. Then, I saved me some time and money by roasting separately at the same time, a large sweet potato to use as a side for my salmon and a large Russet potato, to side anything else I’ll come up with during the week. BOOM!
 
Category:  HACK-SIDES
Approx. Prep and Cook Time:  UNDER 45 Minutes
Approximate Cost:    $11.09 or $1.39 per 8 servings
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: Approx. 8 to 10
 
Ingredients
1 bag of multi-color cauliflower florets, rinsed, pat dry (Trader Joe’s-@ $3.89/bag)
1 ½ c. of Brussels sprouts, outer leaves removed, bottoms cut and cut in ½ ($1.75)
1 med. size broccoli head, rinsed, florets detached and core discarded ($1.50)
1 large sweet potato, rinsed, pat dry, and cut in cubes style ($1.10)
1 large Russet potato rinsed, pat dry, and cut in cubes style ($1.00)
Angie’s Dry Seasoning to-taste (I just sprinkle some over the veggies) (.35)
½ c. Angie’s basting olive oil or the olive oil of your choice for the 3 trays ($1. 50)
 
Directions
Follow the instructions listed under Ingredients, cover the containers with foil paper and bake at 400 degrees for about 20 to 30 minutes, depending on your oven and how big/small you cut the veggies. Uncover, check for doneness and roast uncovered until a bit golden. Done!
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce