Roasted Vegetables

Side dishes are hard for me, I don't feel like I have very many, and it's hard for me to think of different, creative ways to make vegetables. But this is really yummy.

Roasted Vegetables

1 head broccoli, cauliflower or broccoflower, chopped into bite size pieces

2 red bell peppers, cut in chunks

2 cups baby carrots

olive oil

salt

Put chopped vegetables on large baking sheet. Lightly brush with olive oil, then sprinkle with salt (I like to use coarse salt). Cover with tin foil and bake at 425 degrees for about 30 minutes, or until vegetables start to get tender. Remove tin foil and bake until they start to turn golden brown. Be careful, the broccoli can dry out if you're not careful. Cook until desired tenderness (I like them crisp tender). When you roast them, they taste fresher than when they are boiled or steamed, and it's easier to keep them from getting soggy. I've sprinkled them with Parmesan cheese before, and they're really good that way too.