Veggies for Breakfast

*Matt Fuchs article "Why Your Breakfast Should Start with Vegetables": https://time.com/6972041/healthy-breakfast-vegetable/

Roasted Mixed Vegetables Recipe:

Ingredients 

2 Cups Costco Frozen Normandy Vegetables

 (or other brand mix of cauliflower, broccoli & carrots) 

2 T Olive Oil 

2T Granulated Garlic + more to taste 

1 T Salt + more to taste 

½ t Pepper + more to taste 

Preparation 

Set oven rack at the  position closest to the bottom  of the oven and preheat oven to 425 degrees. 

Cover a baking sheet with parchment paper.  Evenly distribute 2C frozen vegetables over the baking sheet so that the vegetables don’t touch each other.  Generously coat the vegetables first with olive oil, then with garlic, salt and pepper.  Place on the bottom rack of the oven and roast for 25 minutes until vegetables have a nice browning with flecks of black.  

Notes: 

The bottom rack is key to browning.  Don’t be afraid if there’s some black on the vegetables when they’re done roasting.  They’re not burned.  They’re just yummy!  

The more olive oil you use, the more tender the vegetables will be when finished.  Don’t be shy with the salt and garlic.  It’s hard  to use too much garlic (but it’s possible) .  

There is some finesse in terms of length of time cooking vs. oven temperature depending on the oven you’re using.  I’ve made this in several different ovens, some have run hotter and some cooler.  So, depending on your oven, you might want to drop your oven temperature to 400 degrees and extend the cook time by 5 minutes or vice versa you might want to keep the temperature at 425 degrees and extend the cook time to 30 minutes.  It just depends on the oven you have.

Here's the link to Matt Fuch's article:  https://time.com/6972041/healthy-breakfast-vegetable/