When I posted my new favorite Garlic Parmesan Roasted Broccoli last week, I realized that I have never shared another one of my favorite go-to weekly’s with you! These simple roasted vegetables
This happens to be another one that I owe to my brother and his wife actually. The first time they made that big pan of luscious roasted vegetables I was hooked for good.
I make a big pan of my favorites from my clean eating list at least once a week to eat during the week. It is just such a wonderful way to get more veggies into each meal.
The bonus is they are already in the refrigerator ready to go. This little bit of meal planning keeps us eating ultra healthy all week.
Another couple other of my little secrets. Bake about 4 sweet potatoes and/or 2 butternut squash to have to go along with your veggies.
Plus bake a bag of chicken breasts with your favorite spices sprinkled on or make a big batch of crock pot chicken to have for your protein choice.
It’s almost too pretty to eat!
1/4 cup of melted Coconut Oil or olive oil
4 cloves of garlic, minced
Any variety of fresh vegetables, like the following:
Red, Orange, Yellow Bell Peppers
Preheat oven to 375 degrees F
Wash and cut veggies
Place on a large baking sheet
Bake for 20-25 minutes, stirring every 10 minutes. (I cooked mine for actually 25 minutes)
These Roasted Vegetables are the best and easiest way to prepare a huge variety of your favorites. Beautifully cooked to perfection and so full of flavor!
- 1/4 cup of melted Coconut Oil or olive oil
- 4 cloves of garlic minced
- 1 lb Asparagus
- 1 lb Brussel Sprouts
- 1 lb Green Beans
- 1 lb Portabella Mushrooms
- 1 Onion
- 1 Red bell pepper Orange, Yellow Bell Peppers
- 1 Squash or zucchini
- Sweet Potatoes
- Preheat oven to 375 degrees F
- Wash and cut veggies
- Place on a large baking sheet
- Bake for 20-25 minutes, stirring every 10 minutes. (I cooked mine for actually 25 minutes)