April is a fabulous month with many fresh options

Roasted Vegetables

Makes: Amount varies (1 cup per serving)

Preparation Time: 10 minutes

Cooking Time: 15 to 30 minutes

Ingredients

Vegetables of your choice such as yellow squash, zucchini, asparagus, Brussels sprouts, carrots, potatoes

Vegetable oil (1 teaspoon per 2 cups of vegetables)

Salt and black pepper

Directions:

1. Preheat oven to 425°F.

2. Wash all vegetables.

3. Collect all ingredients before starting to prepare the recipe.

4. Cut and separate the vegetables of your choice by roasting time into different bowls according to the chart included

5. Add vegetable oil, salt, and pepper to the vegetables in both bowls. Toss to coat all vegetables evenly.

6. Arrange vegetables from each bowl in a single layer on two different baking sheets, separating by roasting time on accompanying chart.

7. Roast in the oven until softened and slightly brown according to roasting time on the chart .

8. Remove from oven, and allow to cool slightly before serving.

9. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

Lincoln University Cooperative Extension’s Expanded Food and Nutrition Education Program is the nation’s first nutrition education program for low income populations. Our efforts are to reduce nutrition insecurity of low income families and youth today. Like and visit us on Facebook for more nutrition education, food distribution dates and local events. https://www.facebook.com/PCEFNEP

Vegetables

Yellow Squash, cut into 1 inch pieces, 15 minutes

Zucchini, cut into 1 inch pieces, 15 minutes

Asparagus, ends trimmed, 15 minutes

Brussels Sprouts, ends trimmed and cut in half, 30 minutes

Carrots, peeled, ends trimmed, cut into 1 inch pieces, 30 minutes

Potatoes, cut into 1 inch pieces, 30 minutes