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Roasted Vegetables

Start your week off with a big batch of these veggies. There are so many ways to incorporate them into your meals!
Meal Type: Quick & Simple, Side Dish, Sides, Snack
Food Category: 5 ingredients or less, Vegetables
Dietary Preference: Dairy Free, Gluten Free, Low Carb, Vegetarian
Servings: 1 Serving
Calories: 53kcal

Ingredients

  • 1 cup chopped vegetables of your choice
  • 1 ½ tsp olive oil can substitute avocado oil
  • salt and pepper to taste
  • dill, oregano, tarragon, thyme optional herbs for seasoning

Instructions

  • Preheat oven to 400°.
  • Place the chopped vegetables into a bowl and add oil and seasoning. Stir well.
  • Place vegetables on baking sheet and put in oven for about 30 minutes. Typically, the harder the vegetable the longer it takes to cook. Carrots and potatoes will take a little longer than zucchini and peppers.

Notes

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)

Nutrition

Serving: 1serving | Calories: 53kcal | Fat: 6g | Saturated Fat: 1g
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