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!
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!
INGREDIENTS
¼ cup of melted olive oil or coconut oil
4 cloves of garlic, minced
Any variety of fresh vegetables, like the following:
Asparagus
Brussel Sprouts
Green Beans
Portobella Mushrooms
Onions
Red, Orange, Yellow Bell Peppers
Squash
Sweet Potatoes
Tomatoes
Zucchini
DIRECTIONS
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)
ENJOY!!
Roasted Vegetables
Ingredients
- ¼ 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
- Tomatoes
- Zucchini
Instructions
- 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)
- ENJOY!!
Nutrition
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Try these other healthy side dishes too:
Miz Helen
Hope you are having a great day and thanks so much for sharing your awesome recipe with us at Full Plate Thursday.
Come Back Soon!
Miz Helen
swathi
Delicious I like roasted veggies a lot for making soup, sides they are best, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.
Karen
I love roasted vegetables. When I want a little sweet I add carrots. Just peel and cut a little smaller since they typically are harder and take longer to cook. Thanks for sharing at #LetsGetRealSocial
Easy Peasy Life Matters
Love all of the veggies in this! I’ve got to give it a try! Thanks for sharing on Full Plate Thursday 🙂
Carol Cook
Our family was together in Kauai for Christmas and my daughter’s boyfriend made something similar on Christmas Eve. It was delicious. We need to make this.
Thanks for Sharing Your Cup!
Maria Baer (Fit Magnolia)
Oh yum!!! I love a tray of beautifully roasted veggies. These look beautiful.
Zenda
I love roasted veggies, too! Thanks for sharing your recipe.
Quirky Homemaker
So colorful and yummy-sounding! I love roasted veggies ,too. Stopping by from Modest Monday. Hope you have a great week!
Cheri
I’ve never roasted vegetables. What do you do with the oil? Do you add any seasonings or herds? Thank you for providing so many healthy recipes. I love them.