You can never go wrong with roasted veggies…unless your baking sheet isn’t big enough like mine! I had no room for the broccoli!
When I don’t have a ton of time, roasted veggies are my go-to. They are so easy to make in a big batch and grab from throughout the week. Just chop, mix, roast. Voila.
The recipe is can go from two ingredients, to as many as you want!
First, I cut my Cauliflower & Broccoli into bite size pieces, then sliced by Brussels Sprouts into halfs or quarters.
Next, throw it all on the baking sheet. Add 2 Tbsp oil & seasonings of your choice, I went with Trader Joe’s Everyday Seasoning, Kirkland No Salt Seasoning, Chili Powder & Garlic Salt.
Toss everything together right there on the baking sheet (no need to mess up another bowl!) Bake at 425 for 30-40 minutes, stir at 15 minutes and check every 5 minS after so they don’t burn.
Anyone else crave healthy, roasted food on a cold winter night? They’re super easy & versatile depending on what you like & what you have in your fridge!
Plus, I love the way they taste & even better, my body loves the way they make me feel.