About the Recipe
Roasted Veggies are one of my favourites! A full sheet pan can serve 4-6 people, or be an easy meal prep idea. These also freeze well. I love using these as a topping for pasta, baked potatoes, rice or just on their own. You can use any veggies you like! Other ideas are broccoli, butternut squash, acorn squash, yellow peppers ect.
sliced red pepper
2 cups cauliflower florets (thawed, if you are using frozen)
3 carrots, peeled and thinly sliced
sweet potato, cubed
1 medium zucchini, sliced in rounds
10 brussel sprouts, halved
1/4 tsp salt
2 TBSP Avocado oil.
Preheat oven to 400 degrees F. Arrange sliced veggies in a single layer on a sheet pan lined with parchment paper. Sprinkle with salt and pepper and drizzle with oil. Toss gently to coat.
Bake for 30 mins, flip gently and return to the oven for 15 minutes, or until caulflower and brussel sprouts are tender.
Serve over pasta with parm cheese, or as a side dish. These also freeze well!