How to Roast Vegetables

I looove to try new recipes. I freeze everything I can and I love to help people fill their freezer, whether it is by me personally, or to help educate those who want to learn.

4 to 6 cups fresh vegetables, like broccoli, cauliflower, asparagus, butternut squash

1 to 2 tablespoons olive oil

Several pinches of coarse kosher salt and coarsely ground black pepper (if you are new to this, go light - you can always season more after they are done cooking)

Directions at melskitchencafe.com

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