One of my favorite things to do on Sunday's now..well.....besides take a nap 😊 is roasting veggies.
It's become my fav way to meal prep them because it's easy, they taste soooo good and i can do several days worth at the same time.
Tip: cook then slightly below your desired texture so when you heat them up they don't get soggy😋
Roasted Asparagus and Cauliflower/Broccoli Preparation
Arrange asparagus spears on a baking sheet, drizzle with 2 tsp. olive oil for every 10-15 spears and season with Himalayan salt if desired.
On a baking sheet, place cauliflower florets or broccoli drizzle with 1 tsp. olive oil for every 3/4 cups of veggies and a dash of ground cumin and Himalayan sea salt.
Place the baking sheet in the oven for 20 minutes or until vegetables are tender crisp.
Remove from oven and set aside to cool for 20 minutes.
I usually can't wait that long and I start eating them right away. Not recommended with asparagus cuz you'll burn your mouth. Lol