Roasted Vegetables
Whether you need a healthier alternative for a Thanksgiving side dish or something simple to meal prep for the week, roasted vegetables are the answer.
This is a loose recipe and can be altered based on your preferences and the ingredients you have at home. Mix it up and try a few variations before landing on a favourite as the seasonings you use may change depending on what you are pairing the vegetables with.
Roasted Vegetables
Ingredients
- 2 large carrots, peeled and chopped
- 1 large zucchini, chopped
- 1 head broccoli, chopped
- 1 orange or red bell pepper, chopped
- 1 cup white cremini mushrooms, cut into quarters
- 1/2 cup white onion, chopped
- 2-3 tbsp olive oil, if you have herb-infused oil, give this a tasty try!
- 2 tsp garlic powder
- 2 tsp dried oregano, rosemary or basil
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Prepare all vegetables as instructed, aiming for similar sized pieces. Add them to a large bowl or Ziploc freezer bag.
- Drizzle the olive oil into the bowl or bag and sprinkle the vegetables with oregano/rosemary/basil, garlic powder, salt and pepper. Toss the vegetables together until they are evenly coated with oil and seasonings.
- Spread the vegetables out evenly on the lined baking sheet and cook for 20-25 minutes or until they are fork-tender, stirring them at the half-way cooking point.
- Serve alongside your Thanksgiving meal, paired with meat or fish, as part of a nourishing bowl or tossed into a warm salad. Enjoy!