Roasted Vegetables

Want a break from steaming? Try this healthy side that can be used to accompany any meat or chicken dish. Virtually any vegetable can be cooked this way. No real recipe required.

Makes: 6 servings

Takes: 35 minutes

  • Carrots
  • Onions
  • Peppers
  • Eggplants
  • Sweet potatoes
  • Brussel sprouts
  • Olive oil
  • Salt and pepper
  • Rosemary

Preheat oven to 425.

Or, preheat the oven to 200°C on the Quarter Steam + Heat function.

Cut vegetables into even pieces, not too big and not too small. Season with olive oil, salt and pepper.

Place into oven for 20 minutes. Take out, flip and finish for 10 more minutes or until crispy.

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