I LOVE to make up a BIG batch of roasted vegetables at least 2 times a week. They are GREAT to add to pasta, grilled proteins, such as chicken or fish, or next to eggs for a quick meal. I also like to throw them into a wrap with some hummus for a healthy vegetarian lunch.
I use whatever veggies I have on hand, but this is my normal mix!
Ingredients
- 2 Sweet potatoes , peeled
- 1 Yellow pepper
- 1 Red pepper
- 1 Orange pepper
- 1 Green pepper
- 1 Red onion
- 2 Small zucchinis
- 1 Cauliflower
- 4 Cups of broccoli pieces
- 2 Beets, peeled
- 1-2 Tbsp Olive oil
- sea salt/pepper
Instructions
- Wash all vegetables, coarsely chop into 1-2 inch pieces, toss with oil to coat, spread on baking sheets, lined with parchment paper, sprinkle with sea salt & pepper.
- Place in a 400 oven for 30 mins or until veggies are tender.....I like to keep my eyes on them and stir halfway through.
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