Roast veggies are something I love to do all the time. They are fast to prepare, set and forget (well not really) and they go with everything. I made these to go with a Sunday roast chicken and used the leftovers to add to my salads during the week. The Trick with these is to cook them low and slow. This way they will get nice and crispy and last longer and wont get so soggy in the fridge for a few days.
Any hearty veggies.
Salt and pepper
Preheat your oven to 345. Roughly cut up all your desired veggies. I used cauliflower, yams, red onions, broccoli and mushrooms. Spread them all out on a parchment-lined baking sheet and drizzle some olive oil over top and sprinkle some oregano, chilli flakes and salt and pepper. Toss in the oven and set for about 45 min or less or more depending on how crispy you like them!