Roasted Veggies
I like to roast vegetables at the beginning of every week so they are ready to go for my meals. This ensures that I stay on track and do not forget to eat vegetables. The best part is, that I can make them all at once. I like to do half carbs (red potatoes & yams) and half green veggies (zucchini & Brussels sprouts). This recipe an be used to roast any vegetables.
Directions:
- Preheat Oven to 475
- Chop all Veggies
- Spray a large baking sheet with coconut oil spray
- Place Veggies on Baking Sheet
- Drizzle lightly with olive oil
- Drizzle with Balsamic Vinegar
- Squeeze half of a large lemon over the top
- Generously season with Trader Joes Everyday Seasoning.
- Add Fresh Rosemary to taste.
- Mix all ingredients on pan using a large spoon
- Bake for 40 minutes
