ROASTED VEGGIES


– I love this meal from my head to-ma-toes! Sheet pan meals are awesome because they involve little prep, you can use any veggies you have in the fridge, and picky family members can choose what they want to eat.

Ingredients

4 cups of veggies, washed and cut to 1 inch pieces

    Group 1 – Butternut squash, sweet potatoes, carrots, brussels sprouts

    Group 2 – Peppers, zucchini, broccoli, cauliflower, asparagus, green beans, yellow squash

    Group 3 – Tomatoes 

2 tbs olive oil

1 tbs total herbs & seasoning (oregano, basil, curry powder, taco seasoning)

4 cloves garlic, chopped

Salt and pepper to taste

1 tbs fresh lemon juice  

Process

Preheat oven to 425F

Put all of the Group 1 veggies on a baking sheet and drizzle ½ the oil, herbs, garlic, and salt & pepper on top. Mix together and place in oven for 10 min

Remove and put Group 2 veggies on the baking sheet and mix all the veggies together with the remaining oil, herbs, garlic, and salt and pepper and place back in oven for another 15 min

Remove from oven, add in tomatoes, and taste. Add additional seasoning if needed. Mix a final time and place in oven for 10 more minutes

Remove mixture from oven and drizzle with lemon juice prior to serving

Note – I prefer to cook the veggies in one pan to minimize dishes but you can also cook in separate pans

Tags: Healthy, Sides


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