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
- himalayan salt/pepper
Directions
- Preheat oven to 400 degrees.
- 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 salt & black pepper.
- Place in the oven for 30 mins or until veggies are tender…..I like to keep my eyes on them and stir halfway through.
Serves 12 – per serving – 80 Calories, 16gr Carbs, 2gr Fat, 4gr Pro, 5gr Sugar, 4gr Fiber