Once you have baked up the veggies, serve them with a lean protein like chicken or salmon, for a healthy low-carb meal. Or add to a bowl of brown rice for a vegetarian meal. I even like to warm them up the next day and put on top of a salad for a filling lunch that is healthy and yummy! However you eat it, the veggies in this recipe will give you plenty of antioxidants - important for a robust immune system; fiber to help keep your gut and digestive tract healthy; and complex carbohydrates, which are the good carbs we should focus on!
From this list choose 4-5 vegetables you enjoy:
- Sweet Potatoes
- Brussels Sprouts
- Broccoli (or Broccolini)
- Garlic Cloves
Then heat the oven to 425 degrees. While the oven heats up, uniformly chop the veggies so they are the same size - about 3/4 inch is a good place to start. (I like to leave the garlic cloves whole, and the broccolini in whole stalks.) Once chopped, put into a bowl and and drizzle some olive oil and a bit of balsamic vinegar (for a lovely sweetness), and finish with salt and pepper. Then toss to evenly coat and place on a baking sheet lined with parchment paper. Don't overcrowd the sheet - give the veggies room to cook! They should take 30-45 minutes to roast, and turn them once during the cooking process. Once finished you can add a squeeze of lemon and some fresh herbs for brightness. If you want some extra protein, halfway through cooking add a can of drained chickpeas and toss with the veggies.
However you make this versatile, simple "recipe" I think you will love it! And if you want more healthy meals, try my Denise Austin Prepared Meal Delivery! Every week has new offerings - right now I am loving the Turkey Chili with Crispy Shallots - perfect fall comfort food!
Let's live FIT, HAPPY and HEALTHY - together!!