Whole30 Bone Broth Roasted Veggies
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!
10 minutes
35 minutes
Difficulty:
Easy
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. | |
Serves: 2-4
Ingredients
- 1/4 cup1/4 cup1/4 cup Chicken Bone Broth, or beef bone broth at room temperature (Bonafide Provisions)
- 1/4 cup1/4 cup1/4 cup Avocado Oil
- Salt and Pepper, to taste
- 333 Beets, roughly chopped
- 3-43-43-4 Zucchini, sliced into 1/4” discs
- 444 Carrots, sliced into 1/4” discs
- 1 lb1 lb1 lb Green Beans, trimmed
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 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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