One Pan Roasted Veggies! (Edit recipe)

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.

10 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

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
Calculated per serving.

by Christine Hryniszak

Serves: 5

Ingredients

1 lb Asparagus, trimmed ends and cut in half
2 whole Zucchini, Large cut into spears
10 oz Grape Tomatoes, Organic, washed & dried
2 Tbsp Extra Virgin Olive Oil, Organic
1 whole Lemon, Squeezed
1 Tbsp dried Thyme
3 cloves Garlic, diced
1 Salt and Pepper, to taste

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Process

Cook Mode

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!