Whole30 Bone Broth Roasted Veggies (Edit recipe)

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Want a boost of protein with your roasted veggies? Adding bone broth boosts nutrient value and flavor, transforming this basic dish into something you’ll look forward to eating!

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PREP TIME

10 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 2-4

Ingredients

1/4 cup Chicken Bone Broth, or beef bone broth at room temperature (Bonafide Provisions)
1/4 cup Avocado Oil
Salt and Pepper, to taste
3 Beets, roughly chopped
3-4 Zucchini, sliced into 1/4” discs
4 Carrots, sliced into 1/4” discs
1 lb Green Beans, trimmed

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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 the oven to 425F and adjust the oven rack to the middle position. Line two baking sheets with parchment paper and set aside.
In a small bowl, whisk together the broth and oil until smooth throughout and combined.
In a large bowl, add all of the vegetables and pour the broth/oil mixture over them. Use your hands and make sure everything is evenly coated. Transfer the vegetables to the baking sheets and sprinkle generously with salt and pepper, to your taste preference. Be sure the veggies are in a single & flat layer. Otherwise, they will not roast properly.
Bake at 425F for 30 minutes, mixing halfway through. Turn the heat to low broil for an additional 5 minutes.
Serve right away.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	444
Fat:	28 g
Carbohydrates:	37 g
Protein:	11 g
Cholesterol:	0 g
Sodium:	170 mg
Fiber:	14 g
Sugars:	26 g
Calculated for total recipe.