Roasted Vegetables
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If you want to eat healthier I suggest making a big batch of roasted vegetables each week. You can add them to your eggs in the morning, put them in vegetable broth for a wonderful soup, add them to your salad or just eat them as a side dish for your dinner. Mix up the vegetables you use. Here are some of my favorites:
Broccoli, Carrots, Brussel Sprouts, Sweet Potatoes, Zucchini, Squash, Onions, Mushrooms, Cauliflower, Eggplant, Fennel (love them ALL)
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Roasted Vegetable & Quinoa Salad
Ingredients:
4 cups chopped vegetables of your choice
2 tbsp olive or avocado oil
salt and pepper to taste
optional herbs to sprinkle over vegetables - dill, oregano, tarragon, thyme
Directions:
Preheat oven to 400°. Place you chopped vegetables into a bowl and add oil and seasoning. Stir well. Place vegetables on baking sheet (I put down parchment paper to make clean up easier) and put in over for about 30 minutes. Typically, the harder the vegetable the longer it takes to cook. Carrots, potatoes will take a little longer than zucchini and peppers.