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.
My go-to’s:
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!
Follow Me
