Roasting veggies is often on my Sunday or Monday agenda. It’s a great way to have veggies ready for the week and makes dinners a breeze. I mix it up and use whatever I have; broccoli, zucchini, squash, mushrooms, asparagus, potatoes, eggplant, kale, brussels sprouts, onions, cauliflower, tomatoes, onions, cabbage, carrots, beets, peppers, garlic…anything goes when roastin’ up veggies.
Put ’em all together, or separate, (your call) on a cookie sheet lined with parchment paper. Add your favorite herbs and spices and spritz with your choice of oil, vinegar, lemon juice, etc.
1. Drizzle with olive or coconut oil, fresh lemon juice, and a little vinegar (apple cider or balsamic) add garlic, (minced, whole cloves, or garlic powder) pepper, and a light sprinkle of sea salt. I like to use this combo when roasting any green veggie, summer squash, broccoli slaw, etc.
2. Drizzle with olive oil and sprinkle with rosemary, oregano, basil, and a little sea salt and pepper. I use this for eggplant, squash, tomatoes, etc.
Cook at 400 degrees for about 15-45 minutes depending on the vegetable, check to see when veggies start to brown and broil for a few minutes at the end if you like ’em crispy. Use veggies as a side, a main dish with protein or a grain, make a veggie salad, or keep on hand for healthy munchies throughout the day. It’s limitless. It’s simple. It’s easy, healthy, and yummy.
One Healthy Breakdown: roastin’ up lots of veggies will ensure you’re stocked up, which makes choosing veggies over french fries an easy YES!