Roasted Vegetables
| 12 |
50 |
87 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 20 min |
30 min |
12
|
Roasted Vegetables are satisfying and flavor-packed. Serve this easy dish any night of the week, or use it as a holiday side.
Ingredients
|
1
|
Yellow onion
(peeled and cut into large chunks)
|
|
1
|
Zucchini
(trimmed; halved lengthwise; and cut into large chunks))
|
|
1
|
Eggplant
(trimmed and cut into large chunks)
|
|
1
|
Red pepper
(halved, seeded, and cut into thick strips)
|
|
1 cup
|
Cauliflower florets
|
|
1 cup
|
Broccoli florets
|
|
1 cup
|
Brussels sprouts
(halved)
|
|
1/2 cup
|
Avocado oil
|
|
2 tsp
|
Sea Salt
|
|
1 1/2 tsp
|
Oregano
(dried)
|
|
1/2 tsp
|
Black pepper
(fresh, ground)
|
|
1/4 tsp
|
Cayenne pepper
|
Instructions
- Preheat the oven to 450 degrees. Coat an 18 x 12 rimmed baking sheet with avocado spray.
- Place the vegetables in a large bowl and toss with the avocado oil, salt, oregano, black pepper, and cayenne pepper.
- Arrange the vegetables in a single layer and cook for 20 minutes. Stir and cook for 10 minutes longer, until lightly brown.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
