Serves 4

Ingredients: 

• 16 ounces fresh veggies - any kind - see recommendations below
• good quality olive oil
• salt & pepper to taste
• Additional seasonings/herbs, if desired

Instructions: 

• Preheat oven to 425F and place oven rack in top position (can roast at different temps if desired, but 425F is my favorite for ultimate flavor!  If you adjust temp, adjust cooking times up and down accordingly  - for example if you need to cook at 350F, add another 10-15 minutes, approximately, to the cooking time - final cooking times vary depending on temp and how large the veggie chunks are.)
• Wash and dry vegetables of choice and chop into bite-size pieces
• Place vegetables, olive oil and salt/pepper/seasonings in a medium bowl and mix well
• Place on a baking sheet in a single layer
• Bake per guidelines below, stirring half-way through baking time (bake until you see brown bits/charred spots - this is the magic to the great taste!)
• Serve!​

Veggie	Oven Time @ 425F	Air Fryer Time @ 400F	Seasoning Options
Asparagus	10-20 min	​10-12 min​	​
Broccoli	15-25 min	​10-12 min
Brussels Sprouts	15-25 min	10-12 min	Add 1 Tbsp balsamic vinegar for every 2 cups of halved sprouts
Carrots	30-45 min	20-30 min
Cauliflower	15-25 min	​10-12 min
Green Beans	10-20 min	10-12 min
Onions	30-45 min
Potatoes	30-45 min	29-30 min	Add 1 packet (1oz) Hidden Valley Ranch Seasoning & Salad Dressing Mix for each pound of potatoes
Sweet Potatoes / Butternut Squash	30 - 45 min	20-30 min
Zucchini	10-20 min	10-15 min

​
​Nutrition Info Per Serving - depends on vegetable used and quantity of olive oil, but below should be toward the high end per serving: 
​Calories 179.6
Total Fat 21.2 g
Saturated Fat 3.0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 15.0 g
Cholesterol 0.0 mg
Sodium 1.7 mg
Potassium 232.1 mg
Total Carbohydrate 3.9 g
Dietary Fiber 1.8 g
Sugars 1.6 g
Protein 1.9 g