One Pan Roasted Veggies!
This is my favorite way to cook veggies! Not only is it super simple, but it elevates the taste of any vegetable for those picky eaters out there! Follow this recipe and you will cook tender, flavorful, roasted veggies every time! I chose zucchini, asparagus and tomatoes. The possibilities are endless! Spritz with olive oil to help evenly coat and sprinkle with fresh garlic, thyme and salt & pepper to taste. It's that simple! To achieve perfectly crisp and caramelized veggies every time be sure to cut all veggies to equal size and do not overcrowd or they will come out steamed instead.
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
8
Serves: 5
Ingredients
- 1 lb1 lb1 lb Asparagus, trimmed ends and cut in half
- 2 whole2 whole2 whole Zucchini, Large cut into spears
- 10 oz10 oz10 oz Grape Tomatoes, Organic, washed & dried
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil, Organic
- 1 whole1 whole1 whole Lemon, Squeezed
- 1 Tbsp1 Tbsp1 Tbsp dried Thyme
- 3 cloves3 cloves3 cloves Garlic, diced
- 111 Salt and Pepper, to taste
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400 degrees. Parchment paper on large baking sheet. If sheet is not large enough then do two batches to ensure plenty of room for veggies to roast. Cut ends off zucchini. cut in half and cut into spears. Cut ends off asparagus that are white. Then cut in half. Tomatoes stay whole. Crush, peel and dice garlic. Spread out veggies on sheet. Spritz olive oil 9 times all over the veggies. Sprinkle garlic, thyme, salt and pepper. Roast for 30 minutes or until crisp browned edges and caramelized. Once removed from oven squeeze lemon juice all over them! Enjoy!
Notes
Any three veggies combinations will work. Just cut to equal size. Option is to add freshly shaven Parmesan on top Garlic powder can be used instead.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Nut Free Paleo Pescetarian Plant Based Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 83 |
| Fat: | 6 g |
| Carbohydrates: | 10 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 250 mg |
| Fiber: | 2 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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