YES, MORE OF MY YUMMY OVEN ROASTED VEGETABLES TO USE AS SIDES!

The truth of the matter is that we must eat our veggies, the more the merrier and they do not have to be cooked to taste boring. So, it takes a little to add flavor. I just used my basting olive oil, tons of rosemary, a few sprinkles of Roasted garlic and Herbs and oven roasted them. Done!
 
Category:  Side
Approx. Prep and Cook Time: 45 minutes
Approximate Cost:   $13.94 or $3.49 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: 4+
 
Ingredients
1 cauliflower head, clean and florets detached ($2.89)
1 large broccoli head, rinsed, florets detached and core discarded ($1.50)
½ bag of organic rainbow carrots, peeled, ends cut (Trader Joe’s-@ $2.89/bag ($1.45)
1 ½ c. of Brussels sprouts, outer leaves removed, bottoms off and cut in 4 ($1.75)
1 large sweet potato, rinsed, peeled and cut in French fries’ style ($1.10)
3+ med-size beets, rinsed, peeled and cut in half ($2.50)
½ c. Angie’s basting olive oil (or the olive oil of your choice) ($1. 50)
1 large spring of Rosemary (from my garden or purchase to approx. $1.00)
1 ½ tsp. of Roasted garlic and Herbs (.25)
 
Directions (Note: Use one or 2 trays to roast all these veggies.

• In a roasting pan or two, arrange some of the prepped veggies in rows, as I did.
• Preferable, prep the beets and place them in aluminum foil to roast separated from other veggies.
• Add a generous amount of my basting oil, or the one of your choice to the beets, the veggies tray(s) and rub well.
• Sprinkle with Roasted garlic and Herbs to-taste.
• Cover and refrigerate until time to roast them at 375 to 400 degrees (depending on your oven calibration) for 45 minutes. I usually start them covered and then uncover them after 30 minutes to get them brown.

 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi