Chorizo, Eggs, and Roasted Veggies

Wednesday's post-boot camp dinner: Chorizo, Sunny-side up egg, roasted broccoli, roasted cauliflower, and roasted asparagus.

How To: Roast Veggies

This is an incredibly simple way to roast up some veggies.

1. Preheat oven to 400F.
2. Rinse and dry vegetable of choice. Cut into bite-size pieces if applicable (broccoli, cauliflower, carrots)
3. Tear yourself a piece of tin foil large enough to wrap up your veggies and place your vegetable of choice on the foil.
4. Season with salt and pepper.
5. Add 2 tsp of water.
6. Wrap up in tin foil.
7. Place tin foil packet in the oven and cook for ~30 minutes (some veggies, such as beets and carrots, require more time). You can also cook the vegetables longer if you prefer your veggies to be extra-tender.

Optional: You can also add a teaspoon of lemon/lime/orange juice if you want to give your veggies some more flavor. Personally I like adding some lemon juice to my asparagus.