How are they veggies? No way...

If you're anything like me, you might have a hard time really getting into the groove of lots of veggies and not just the occasional broccoli here and there. LUCKILY for us, I've found the perfect loophole for this. I know I'm probably late to the party but let me tell youguys the tea. These honey-tossed oven roasted vegetables are the truth. It's so tasty you'd think it's a guilty pleassure but without the guilt! Sheesh, let's get into it:

Prep time: 15 mins

Cook time:44 mins

Total time:59 mins

Ingredients:

2 full carrots (peeled and diced)

half pack of small red potatoes (cut in half or in fours)

1 red onion (cut into small chunks or pieces)

1/2 cup drained and dried spinach

1/2 lb brussel sprouts (fresh, not frozen)

2 sweet potatoes (peeled and diced thick)

oregeno

thyme

sea salt

pepper

cilantro

1/3 cup honey

1/4 cup olive oil ( I personally use extra virgin)

Instructions:

1. Assure that your oven is preheated to 400 degrees. You'll need a pretty big cookie sheet/pan sheet or two individual pans. Rinse and cut all of your vegetables to prepare them.

2. Lay your veggies flat out without overlapping them. Add your seasonings and herbs. Add your olive oil and toss your veggies evenly. Add more oil at your despense. Once your veggies are evenly coated, then add honey and toss them evenly again.

3. Place pan of veggies inside of oven for about 22 mins.

4. Flip your veggies, and cook again for another 22 mins.

5. Remove Veggies from oven. YUM, Enjoy!