Roasted Veggies
What a brilliant way to get a healthy variety of vegetables! Make a batch and enjoy as a snack, lunch, or side to dinner all week long!
Ingredients
- 10-15 baby potatoes, cut in half (or regular potatoes cut in chunks)
- 1 orange Bell Pepper cut in strips
- 1 red Bell Pepper cut in strips
- 1 red onion quartered
- 10-12 mushrooms thick sliced
- 1 8 oz bag sugar snap peas de-stringed
- 1 or 2 Beets (or package of pre-steamed beets)
- 3-5 carrots (or half a bag of baby carrots) cut into 1 inch peieces
- 1-2 tbsp olive oil
- 1 tsp basil
- 1 tsp parsley
- 1 tsp black pepper
- 1 tsp paprika
Instructions
- Cut up all veggies and add to large bowl
- add olive oil and spices. Mix well.
- Place on cookie sheet lined with parchment paper (for easy clean up)
- Bake at 425 for 30 minutes
- Stir veggies. Check for tender soft veggies. You want them a little crisp, but soft. If needed place back in oven for 15-20 minutes more
Notes
Feel free to add or subtract any vegetables you like. Here are a few additions or substitutes: *Extra points if you include all the colors of the rainbow!
- Zucchini
- Acorn, butternut squash
- garlic cloves
- cherry tomatoes
- celery
- apples
- broccoli
- cauliflower
- Kale
- Brussel sprouts