My mom makes the most delicious roasted veggies ever. Seriously. I don’t know if it’s the seasoning, the tenderness, the combination of sweet and savory or that they’re made with love, but OMG you have to try them. I literally
crave them, and went through the entire batch in a matter of sittings. Something about this preparation in the oven truly enhances the natural flavor of each nutritious component.
I hesitated posting this because I don’t have step-by-step photos, but the instructions are so easy to follow, it’s well worth it. Once you dig your fork into the medley of cauliflower, brussels sprouts, carrots, butternut squash, caramelized leeks and corn you’ll be rushing out to make this for rest of the holiday season! Thanks mom!
1 head cauliflower, chopped
1 bag baby carrots, halved lengthwise
1 butternut squash, diced
2 packages brussels sprouts, cut in half
1 bag frozen corn
A few leeks, chopped
Pre-heat oven to 475°. Saute’ corn and leeks in a pan with a touch of olive oil until caramelized. Bake each set of vegetables in a separate roasting pan, tossed with about one tablespoon olive oil and a sprinkle of garlic salt. Roast for a minimum of 3o minutes, tossing after about 15. Some veggies take longer than others–they will be tender and slightly golden when ready! Eat and enjoy my mom’s specialty!
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