This recipe makes great meals packed with fiber. Store them in mason jars for added cuteness.
As soon as I gather up my favorite veggies at the supermarket, I start to feel healthier. As if buying the veggies will somehow make me also hit the gym and cut pizza out of my diet. I know this isn’t true, I’m not that naive, but I am still so proud of myself for filling my cart with hearty veggies instead of copious amounts of chips and hummus. Once I get these miraculous veggies home, my favorite way to eat them is all roasted, crispy, and delicious. You can mix and match them according to your tastes and what’s in season. Either way, this recipe will help you jump-start that healthy lifestyle, though I can’t promise they’ll keep the pizza at bay.
Ingredients:
- Brussels sprouts
- Halved potato
- Cubed cauliflower
- Chopped pumpkin
- Cubed butternut squash
- Cubed sweet potato
- Cubed broccoli
- Chopped baby carrots
- Olive oil, salt and pepper, to taste
- 2 tbsp fresh or 1 tbsp dried rosemary or thyme, optional
Directions:
Preheat the oven to 425˚F.
Place the veggies on a greased baking sheet. Lightly drizzle them with olive oil, then add salt, pepper, and herbs, if you choose. Give the veggies a quick stir to coat them with the oil.
Roast 15–18 minutes.
Remove from the oven, then allow the veggies to cool before storing them in the fridge.
This recipe has been adapted from “Mason Jar Cookbook” by Amy Fazio. To buy this book, click here.