Roasted Vegetables

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!


  • 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


  • 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