Oven Roasted Vegetables
Creamy golden potatoes play well with crispy broccoli florets, zucchini moons, and sweet baby carrots in this mess-free version of Oven Roasted Vegetables - AKA your new weeknight bestie 👯♀️.
Ingredients
- baby potatoes quartered
- ½ an onion quartered
- 1 zucchini cut into circles
- 1-1.5 cups broccoli florets
- ¾ cup organic baby carrots
- 1 cup mushrooms
- 1-2 tablespoons avocado or olive oil
- salt pepper, dry oregano to taste
Instructions
- Line a baking sheet with parchment paper so that we can have a mess free side dish. Cut all of your vegetables into equal pieces and arrange each vegetable into individual rows.
- Sprinkle with salt, pepper, and dry oregano. Drizzle with oil.
- Massage each row and roast in a pre-heated 425F oven for 25-30 minutes or until soft roasted and caramelized. Enjoy!
Video
Notes
- Veggie Subs: Feel free to use any vegetables you love. Just be sure to cut them into similar-sized pieces.
- Spice It Up: Add chili powder and a hit of cayenne to give your veggies a spicy kick. You could also garnish your roasted veggies with a drizzle of chili oil.
- Mediterranean Flair: After you've roasted your vegetables, add a squeeze of lemon and crumble some feta on top.
- Cheesy Roasted Veggies: Sprinkle fresh grated parmigiano reggiano into your seasonings and toss with the veggies to coat evenly before roasting.
- For the Garlic Lovers: Add a few cloves of garlic for deeper flavor. Then add a few more. (You know you want to.)
- Herbs: Toss in rosemary, thyme, or Herbs de Provence for extra flavor and aroma.
Nutrition
Calories: 271kcal | Carbohydrates: 30g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 119mg | Potassium: 1492mg | Fiber: 9g | Sugar: 15g | Vitamin A: 16998IU | Vitamin C: 128mg | Calcium: 121mg | Iron: 2mg
