Roasting veggies is so easy and the results are so delicious. Toss some veggies in a little oil, salt, and pepper..stick them in the oven for 20-30 minutes and you’re done. Any combo of veggies will work, the trick is to not overcrowd your pan. If you do, you will end up with steamed veggies and lose those tasty caramelized bits!
I used what I had in the house for this lazy sunday roasted dish, other welcome additions would be zucchini, brussel sprouts, carrots, green beans…the possibilities are endless! I love to make a big batch of this and pack this for an easy and filling lunch during the work week, but it is a great side dish when served with chicken.
AuthorShannon
Preheat oven to 400 degrees
Cut 2 cups broccoli, 2 cups cauliflower, and 1/2 red onion into bite size pieces. Toss with 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Spread in single layer on baking sheet.
Roast in oven for about 20 minutes, flipping halfway through. After 20 minutes, add 1 cup grape tomato, cook for an additional 5 minutes.
Make according to package directions (if applies).
Bring 1 and 1/2 cup water to a boil. Add 1 cup couscous. Remove from heat and fluff with a fork after 5 minutes
Mix roasted vegetables and couscous together to serve
Ingredients
Directions
Preheat oven to 400 degrees
Cut 2 cups broccoli, 2 cups cauliflower, and 1/2 red onion into bite size pieces. Toss with 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Spread in single layer on baking sheet.
Roast in oven for about 20 minutes, flipping halfway through. After 20 minutes, add 1 cup grape tomato, cook for an additional 5 minutes.
Make according to package directions (if applies).
Bring 1 and 1/2 cup water to a boil. Add 1 cup couscous. Remove from heat and fluff with a fork after 5 minutes
Mix roasted vegetables and couscous together to serve
