At first glance this recipe may look simple, but the natural flavors of the vegetables you use mixed with the right spices makes this an otherwordly combination! And don’t be afraid to mix up the vegetables from time to time. Go for seasonal, all greens, all roots, the choice is yours! The best thing about this dish Is that you can prep it and leave it, allowing all the magic to happen in the oven. Look no further for the best way to get your recommended vegetable intake!
RECIPE
Ready in 45 minutes
Serves 3-4
can be adjusted per serving
Ingredients
2 large diced Yukon Gold potatoes
1-2 Heads of Broccoli, trees cut into medium sized pieces
½ Medium diced red onion
1 Red bell pepper, medium diced
1 Carrot, sliced into rounds
1 teaspoon each of paprika, dried thyme, ground fennel, and garlic powder
Salt & pepper to taste
Preparation
Preheat oven to 375℉
In a bowl, mix all vegetables, spices, salt and pepper together with a drizzle of avocado or olive oil. Mix until spices are evenly dispersed on the vegetables.
Cover a baking sheet with foil, spray with nonstick spray and the vegetables to the sheet, making sure they are evenly spread out.
Roast in the oven for about 35 minutes, until all vegetables are fork tender.
Plate and serve!
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