Easy Roasted Veggies
Recipe by Kaitlyn Kassis
I like to think I eat pretty healthy. I eat quality proteins, carbs, fats and stay away from processed foods for the most part. However, I find myself struggling to get enough nutrient-dense, green veggies in my diet.
Most days, the last thing I want to do after a long day of training and work, is make steamed, mushy (disgusting) broccoli. And there is absolutely no way I am eating it raw! For those of you that eat steamed or raw veggies, I commend you.
For those of you in my same boat, this roasted veggie recipe is so simple I don’t even know that it can be called a ‘recipe’. This method of cooking my green veggies has been a game changer. And I actually look forward to eating the entire baking sheet of them!
Broccoli or Brussels Sprouts
Preheat oven to 475 degrees.
Spread one even layer of broccoli or Brussels sprouts on a baking sheet – make sure the veggies are not too densely crammed on the sheet or they will not roast as well. Large pieces of broccoli can be halved in order to maximize roasting surface area.
Drizzle veggies with olive oil. Sprinkle generously with salt, pepper, and garlic powder. Toss until all pieces are evenly coated.
Bake at 475 degrees for 15 minutes, then broil (525 degrees) until veggies have reached the roasted, deliciousness you desire (typically ~3-5 minutes).
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