I used 1/2 pound Fresh asparagus, 1 russet potato (cut into rounds), 2 carrots (peeled, cut in thirds), 1 cup cauliflower florets, one red onion cut into quarters, one banana (yellow) squash-sliced, placed in a large mixing bowl. I coated them in 3 tablespoons olive oil, 2 tablespoons Pure Honey, a few dashes of hot sauce, salt and black pepper and mixed them gently with clean hands.
Place coated vegetables onto a non stick rimmed baking sheet pan, oven temp 425 F and bake 12-16 minutes. They cook up beautifully and still have a bit of crunch (I do not like soggy veggies!).
Goes with almost any entrée main dish. If you have not tried roasted vegetables yet give them a try, you may end up loving them!
Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.