Spicy Roasted Veggies

Sometimes it is hard to find a side dish that is low in calorie and filling. This side dish was by far both of those. This could easily be a meal all on its own!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
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Your choice of fresh veggies.
I used white mushrooms, asparagus, sweet baby peppers (yellow, orange, red), sweet green pepper, zucchini.
Wash and chunk cut all veggies.
1-2 TBL Olive Oil
Pinch of Salt and Pepper
1 tsp garlic powder
1 tsp red pepper flakes
To taste cayenne pepper

How To:
Preheat oven 400 degrees
Toss all veggies in olive oil.
Spread out evenly on a cookie sheet.
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Add all spices and toss with hands until all are coated in spices.
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Bake for 20-25 minutes or until veggies are tender. If you like them a bit more crispy turn oven to 425 degrees and bake for an additional 10-20 minutes or until the reach how you would like them cooked.
Serve and enjoy!
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