ROASTED SHEET PAN VEGGIES ARE MAGIC FOR FLAVOR AND FOR GETTING MORE VEGGIES INTO YOUR MEALS!
In order to get 6-9 cup of veggies and fruit a day, sometimes it helps to start with breakfast. Roasting veggies at night for dinner and making EXTRA makes morning healthy eating so much easier. Veggies can be quick warmed in a pan with a bit of melted ghee or olive oil- add an egg or two and voila! Instant breakfast. Egg or tofu and veg scramble, an omelette loaded with roasted veggies.
Be sure to roast your veggies on parchment paper for easy clean up. Roasting vegetables caramelizes the natural sugar in the veggies and brings out the flavor. No more bland veggies! My kids love roasted vegetables and I think you will too!
You can use:
cubed sweet potato, asparagus. broccoli florets, cauliflower florets, halved blanched Brussels sprouts, squash sliced to ¼” thickness, carrots, beets, parsnips, radishes, artichokes, the possibilities are endless!
Line your baking sheet with parchment paper and roast in a 375* oven for 20-45 minutes depending on the size and thickness of the vegetable. You can simply coat veggies in olive oil, sea salt and pepper or…
Try my Miso Glaze to kick up the flavor on your roasted veggies:
1 TBS coconut aminos
1 TBS mirin
1 TBS honey
1 TBS miso paste
1 teaspoon sesame oil
3 TBS avocado oil
2 cloves minced garlic
Mix all of the above ingredients together and brush on your veggies of choice before you pop them into the oven! Enjoy!