Summertime Roasted Veggies
I pretty much always have a batch of roasted veggies made up for the week. It’s an easy way to have a large amount of veggies on hand that taste delicious!! 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 food.
These veggies are great on top a salad, as a side dish, as a healthy snack or even on their own!
- veggies of choice, I used: broccoli, carrots, yukon gold potatoes, yellow squash, zucchini, red onion, and some kind of orange mystery squash from a friend’s garden.
- garlic powder
- season salt
- fresh cracked pepper
- fresh thyme & rosemary sprigs
- olive oil
- organic lemon sliced into disks
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, garlic powder, season 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, turning your backing sheet about halfway through. Cook until vegetables are cooked through and slightly browned.
I served mine with some really lovely wild-caught Halibut that I prepared according to this recipe. It was really lovely and made a delicious dinner! I think this would be a really lovely dish to serve to guests. It’s delicious and the lemon gives it that “zip” and makes it taste oh so summery!
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