Oven Roasted Veggies

I love pairing meets with roasted veggies. When I go grocery shopping I hit the vegetable isle right away and start thinking what veggies I want for the week and what meats I want to pair it with.

This year we started to do Meatless Mondays. I decided that one of the week I want to eat as many good veggies as possible.

This super easy recipe is good if you are a prepper who loves to make batches of food on Sunday for the rest of the week. You can literally make a big batch of your favorite veggies and have it ready for the rest of the week.

We are cauliflower and sweet potato lovers at my house, so this recipe has both in veggies as well as other ones which are delicious and super healthy for you.

Kitchen Tools:

Baking sheet
Parchment paper
Large bowl
Large spoon

I live my veggies a little crunch and not over cooked, if you like your veggies a little more cooked add about 5 more minutes to the total baking time after you add the second batch of veggies.

Roasted Veggies

Recipe by CarolCourse: Dinners, LunchesDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Ingredients

• 1 medium size sweet potato peeled and cut in cubes

• 1 cauliflower head chopped in small florets

• 1 large yellow zucchini cut in cubes

• 1 bunch of asparagus cut in 3 inches pieces

• 2 tsp chicken bouillon

• 1 tsp garlic powder

• 1 tsp fresh ground pepper

• 2 tsp turmeric

• 2 tbsp avocado oil, coconut oil, ghee or cooking spray

• 1/2 tsp Himalayan pink salt

Directions

• Preheat oven to 425F and place the parchment paper on the baking sheet
• n a mixing bowl place the place the sweet potatoes and add salt, 1/2 oil and 1/2 tsp of pepper. Mix well either by hand or a spoon
• Place the sweet potato on baking sheet and cook for 8 minutes in the middle rack
• While sweet potatoes are baking, in a mixing bowl add the rest of the vegetable and add the remainder of ingredients. Mix well by hand or spoon
• After 8 minutes of sweet potatoes baking add the rest of the veggies in the sheet pan and place it back in the oven for 15 minutes. (top rack)

Notes

• Veggies are good for 5 days in the refrigerator in an airtight container. You can freeze them if you want for a month but they will be a little more watery when you thaw them. I personally don’t like to freeze cooked veggies.
• When you’re ready to reheat them you can pop them in the microwave for about a minute and a half. If you like the reheat them in the oven, preheat it to 425 degrees and heat them up for about 5-7 minutes in the top rack. You can also add cold veggies to salad bowls with bed of quinoa

Enjoy!
XO Carol