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Roasted Vegetables
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Ingredients
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Ingredients
1 head cauliflower, cored, leaves removed, cut into florets
2 heads broccoli, cut into florets
3 yellow bell peppers, roughly chopped
2 red onions, roughly chopped
2 cloves garlic, sliced
1 tablespoon olive oil
½ teaspoon kosher salt
1 head cauliflower, cored, leaves removed, cut into florets
2 heads broccoli, cut into florets
3 yellow bell peppers, roughly chopped
2 red onions, roughly chopped
2 cloves garlic, sliced
1 tablespoon olive oil
½ teaspoon kosher salt
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Preparation Method
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1. Preheat the oven on Convection Mode to 425°F.
2. In a large bowl toss the vegetables with the olive oil and kosher salt.
3. Spread evenly onto a baking tray lined with parchment paper.
4. Place into the oven and roast for 15 minutes, check doneness, then roast for another 5-10 minutes as needed until fork-tender.
2. In a large bowl toss the vegetables with the olive oil and kosher salt.
3. Spread evenly onto a baking tray lined with parchment paper.
4. Place into the oven and roast for 15 minutes, check doneness, then roast for another 5-10 minutes as needed until fork-tender.
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