Roasted Garlic Veggies

This recipe is my newest obsession. I don't know about you, but I am ALWAYS trying to get more vegetables in our diet...especially a good variety of them.  I have roasted things in the past, but it was all one kind of vegetable, and it's hard to eat a whole pan of the same thing.  Adding multiple vegetables to the same pan gives more variety, more color, and more texture.  And we've started adding a yam or other potato to the mix because it is SO GOOD! You can try any combination of vegetables to see what you or your family likes, and if someone doesn't like 1 item, then at least they have more veggies to try!  Here is my current favorite combination:

 Roasted Garlic Veggies

Ingredients: 

2 carrots, peeled and sliced
1/2 lb brussel sprouts, ends cut off and discarded and heads sliced in half
1 zucchini, sliced
1 yellow squash, sliced
Any other veggies, including onions, bell peppers, tomatos, etc...
1-2 garlic cloves, minced
Opt: 1 yam, peeled and cubed

3 tbsp olive oil
Dash of sea salt
Opt: Additional seasonings, like basil and oregano
Opt: Grated parmesan cheese

Instructions:
1. Preheat oven to 400 degrees fahrenheit
2. Prepare vegetables as listed above and place on a baking sheet.
3. Toss the vegetables in the olive oil, sea salt, and seasonings.
4. Sprinkle parmesan cheese on top (if using).
5. Bake for 35 minutes.

Ingredients tossed in olive oil and seasonings

Sprinkled with parmesan cheese

Roasted and ready to go!