Easy Roasted Veggies
You can serve it over pasta, pseudo grains, potatoes, or mashed potatoes as well. You can add a side salad if you’d like. You can vary your vegetables by adding or replacing some. Asparagus, brussel sprouts, zucchini, squash and potatoes are all excellent options. This recipe is for 3 - 4 servings. You can invite your friends over, freeze it or save it for lunch or dinner for the next days. Cook once, eat twice (or 3 - 4 times!).
  • 1 cup of brown or basmati rice (optional)
  • 1 tsp of coconut oil or coconut oil spray
  • ½ lbs broccoli florets
  • ¼ lbs cauliflower florets
  • ¼ lbs carrots, sliced
  • 2 cloves of garlic, minced
  • ½ onion, sliced
  • 1 tbsp balsamic vinegar
  • Salt, pepper, oregano, rosemary, or any other spice to taste
  1. Preheat oven to 450F.
  2. If adding rice to your meal, cook rice according to directions.
  3. Slice and cut veggies.
  4. Add oil or lightly spray your vegetables, then toss all ingredients (except for the rice).
  5. Pour it into a large baking pan.
  6. Spread evenly.
  7. Bake for 30 minutes. Stir 2-3 time while baking.
  8. Serve them as they are or over rice, if desired.
Image source: http://oregon.providence.org/our-services/p/providence-heart-healthy-living-guide/forms-and-information/recipe-easy-mix-and-match-roasted-vegetables/
Recipe by fitlife.tv at http://fitlife.tv/why-college-is-the-best-time-to-go-plant-based-recipes-tips-included_original/nutrition/