Roasted Veggies

Choose any fresh sturdy veggies of choice so long as they are cut about the same size.
Great combos would be. Squash and Brussels Sprouts. Cauliflower & Broccoli, Carrots and Potatoes or any combination of the above.  As I said, wash, drain and cut them to about the same size. Place in bowl and drizzle about 2 Tablespoons olive oil, sprinkle 1 teaspoon salt and 1/2 teaspoon pepper over the top. Mix until vegetables are well coated.  Place on sprayed foil lined cookie sheet (for easy clean up) or just sprayed cookie sheet works fine too. Preheat oven to 375ºF or 400ºF (the temp of the oven is usually determined by what kind of main dish you are roasting along with the veggies) for 35 -45 minutes tossing them 1/2 through cooking. You want them caramelized but not burnt.