Roasted Broccoli (or Asparagus-Cauliflower-Brussell Sprouts-etc.)

I used to steam most of my veggies, but I felt like I was losing nutrients because the water was always green, even when the veggies were still slightly crisp. So I changed my ways - and I'm SO glad I did. Broccoli and Cauliflower, especially, are SO good this way!! Seriously, better than potato chips! And my 2 year old will eat a 1/2 lb of Asparagus by herself when I cook it this way. That's saying something!

Ingredients

• 1 lb Veggies
• 2-3 Tbsp Oil (Olive, Peanut, Coconut, etc.)
• Salt (and Pepper if doing Cauliflower or Brussel Sprouts)

Directions

Cut veggies to desired size. Toss in Oil and season to taste. Roast at 425 for 15 min (10 for Asparagus if it's really skinny).