2-4 cups of chopped veggie of choice (my faves to roast are cauliflower, sweet potatoes, carrots, asparagus, broccoli)
1-2 Tbsp oil of choice (I use avocado oil)
1/2 tsp salt, plus more to taste
1/4 tsp black pepper
1 clove garlic, crushed
Preheat oven to 375F. Spread veggies out onto a baking sheet (for easier cleanup you can line with foil or parchment, but I like to cook straight on the pan). Drizzle with oil, enough to coat veggies. Start with 1 Tbsp and then add more if needed. Sprinkle with salt & pepper. Add crushed garlic. Toss with your hands to evenly coat and distribute seasoning.
Bake for 20-25 minutes, stirring halfway through. Baking time with depend on vegetable. When you take the veggies out to stir, taste for seasoning and add more salt if needed.
I love to let them roast until the edges are crispy and the veggies are just cooked through.
These veggies can be added to salads, a burrito bowl, or just served as a side.