These roast vegetables are the basis of over half the bowls I make. They’re a staple in our house – pretty sure we make them at least once a week! They can be used for a breakfast bowl with roast potatoes, bacon & eggs. For lunch or dinner mix them with cornmeal or quinoa, and top with sausage, black beans, guac & salsa for a delicious burrito bowl. They’re super simple, only take about 10 minutes to prep, and can last in the fridge for a couple days.
Deliciously Simple Roast Vegetables
1 yellow pepper
1 purple onion
1 container cherry tomatoes
6 cloves of garlic
6 tbsp olive oil
Dash of salt & pepper
Preheat the oven to 375. Chop the onion and pepper into bite size pieces, and mince the garlic. Toss them in a bowl with the whole cherry tomatoes. Olive oil, salt and pepper, then stir until everything is coated. Spread evenly on a baking sheet in a single layer (use two sheets if needed). Roast at 375 for 25 minutes, then turn the heat down to 325. Roast for 40 minutes or until the veggies start caramelizing (turn dark brown). Take them out & add them to almost any meal for some sweet, earthy goodness!