I think it is SO important to always have a batch of roasted veggies made up each week. It’s an easy way to have a large amount of veggies on hand that taste delicious and go with anything! My motto for healthy eating is “always be prepared”. If you’ve got healthy foods that are ready to eat, you’ll eat them! If you don’t, it’s going to be much more tempting to go after less healthy prepared and processed foods.
- veggies of choice, I used: broccoli, baby carrots, yukon gold potatoes, sweet onion, radishes, and green beans.
- 1 Tbs garlic powder
- 2 Tbs olive oil
- 2 Tbs whole grain mustard
- 2 Tbs Herbs de Provence
- sea salt & lots of fresh cracked pepper to taste. I like to use lots of pepper!
Preheat oven to 475 degrees.
Chop your veggies roughly (I used enough to cover 2 large baking sheets). Place veggies in a large bowl and drizzle with olive oil, mustard, Herbs de Provence, garlic powder, sea salt and black pepper until coated. Spread evenly on a baking sheet lined with parchment paper, top with lemon slices and roast for 35 to 40 minutes, flipping your veggies and turning your baking sheet about halfway through. Cook until vegetables are cooked through and slightly browned.
This is also a great dish to bring to a potluck! It will go well with anything and tastes great on it’s own! You can change up the seasonings and add red pepper flakes if you want it to have a little kick!! The important thing is to make a large batch so you have LOTS of yummy veggies on hand to complement your meals throughout the week!
- Tiffany Sarah Smith
- Maria B
- Heather Williams
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