Roasted Vegetables

Fall weather means fall vegetables and what better way to eat them than roasting them. It takes no time at all from prepping to baking to eating. You can pair this with a lean protein of your choice. If you are a vegetarian than a great alternative would be adding whole grain rice or quinoa.

  • 1 head cauliflower
  • 1 head broccoli
  • 2 zucchinis
  • 3 carrots
  • 8 oz. of brown whole mushrooms
  • 1/2 bag small potatoes
  • 1 orange sweet pepper
  • 1 yellow sweet pepper

Toss in olive oil, season with salt, pepper, smoked paprika, am garlic powder and Italian seasoning. Bake at 375 until tender.

For more recipes like this, check out my newly launched eBook Deliciously Healthy!