
<p>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.</p>



<p>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.</p>



<div class="wp-block-image"><figure class="aligncenter size-large is-resized"><img src="http://cookwithcarol.phasedinnovations.com/wp-content/uploads/2020/03/Roast-V2-768x1024.jpg" alt="" class="wp-image-6102" width="286" height="381"/></figure></div>



<p>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.</p>



<p>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.</p>



<p><strong>Kitchen Tools:</strong></p>



<p>Baking sheet<br>Parchment paper<br>Large bowl<br>Large spoon</p>



<div class="wp-block-image"><figure class="aligncenter size-large is-resized"><img src="http://cookwithcarol.phasedinnovations.com/wp-content/uploads/2020/03/Roasted-V1-768x1024.jpg" alt="" class="wp-image-6104" width="251" height="334"/></figure></div>



<p>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.</p>


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				<h2 class="recipe-card-title">Roasted Veggies</h2><span class="recipe-card-author">Recipe by Carol</span><span class="recipe-card-course">Course: <mark>Dinners, Lunches</mark></span><span class="recipe-card-difficulty">Difficulty: <mark>Easy</mark></span></div><div class="recipe-card-details"><div class="details-items"><div class="detail-item detail-item-0"><span class="detail-item-icon oldicon oldicon-food" style="color: #6d767f;"></span><span class="detail-item-label">Servings</span><p class="detail-item-value">4</p><span class="detail-item-unit">servings</span></div><div class="detail-item detail-item-1"><span class="detail-item-icon oldicon oldicon-clock" style="color: #6d767f;"></span><span class="detail-item-label">Prep time</span><p class="detail-item-value">10</p><span class="detail-item-unit">minutes</span></div><div class="detail-item detail-item-2"><span class="detail-item-icon foodicons foodicons-cooking-food-in-a-hot-casserole" style="color: #6d767f;"></span><span class="detail-item-label">Cooking time</span><p class="detail-item-value">25</p><span class="detail-item-unit">minutes</span></div></div></div><div class="recipe-card-ingredients"><h3 class="ingredients-title">Ingredients</h3><ul class="ingredients-list layout-1-column"><li id="wpzoom-rcb-ingredient-item-6036eec14268a" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 medium size sweet potato peeled and cut in cubes</span></p></li><li id="wpzoom-rcb-ingredient-item-6036eec14268b" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 cauliflower head chopped in small florets</span></p></li><li id="wpzoom-rcb-ingredient-item-6036eec14268c" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 large yellow zucchini cut in cubes</span></p></li><li id="wpzoom-rcb-ingredient-item-6036eec14268d" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 bunch of asparagus cut in 3 inches pieces</span></p></li><li id="wpzoom-rcb-ingredient-item-1614281369277255" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 tsp chicken bouillon</span></p></li><li id="wpzoom-rcb-ingredient-item-1614281370333260" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 tsp garlic powder</span></p></li><li id="wpzoom-rcb-ingredient-item-1614281410427369" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1 tsp fresh ground pepper</span></p></li><li id="wpzoom-rcb-ingredient-item-1614281469457414" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 tsp turmeric</span></p></li><li id="wpzoom-rcb-ingredient-item-1614281493326475" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">2 tbsp avocado oil, coconut oil, ghee or cooking spray</span></p></li><li id="wpzoom-rcb-ingredient-item-1614281517360496" class="ingredient-item"><span class="tick-circle"></span><p class="ingredient-item-name is-strikethrough-active"><span class="wpzoom-rcb-ingredient-name">1/2 tsp Himalayan pink salt</span></p></li></ul></div><div class="recipe-card-directions"><h3 class="directions-title">Directions</h3><ul class="directions-list"><li id="wpzoom-rcb-direction-step-6036eec14268f" class="direction-step">Preheat oven to 425F and place the parchment paper on the baking sheet</li><li id="wpzoom-rcb-direction-step-6036eec142690" class="direction-step">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</li><li id="wpzoom-rcb-direction-step-6036eec142691" class="direction-step">Place the sweet potato on baking sheet and cook for 8 minutes in the middle rack</li><li id="wpzoom-rcb-direction-step-6036eec142692" class="direction-step">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</li><li id="wpzoom-rcb-direction-step-1614282318381693" class="direction-step">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)</li></ul></div><div class="recipe-card-notes">
					<h3 class="notes-title">Notes</h3>
					<ul class="recipe-card-notes-list"><li>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&#8217;t like to freeze cooked veggies.</li><li>When you&#8217;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</li></ul>
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<p>Enjoy!<br>XO Carol</p>

Oven Roasted Veggies
