Channel: Clean & Delicious

Category: Howto & Style

Tags: how to cook vegetableshealthy side dishesdani spiesperfect roast vegetablesoven roasted vegetables recipeeasy oven roasted vegetableshow to roast vegetables in ovenhealthy eatingroasted vegetables reciperoasted vegetableshow to roast vegetables in oven with olive oilmeal prepclean and deliciouseasy oven roasted recipehow to roast vegetablesbest vegetables to roastroasted veggies in ovenhealthy dinner ideasthanksgiving side dishes

Description: Roasted vegetables are perfect for the holidays. This easy oven-roasted recipe is also perfect for meal prep and simple enough to make on a busy weeknight. This is a basic cooking technique every healthy home cook should have in their back pocket. Let me show you how! Try adding roasted vegetables to your weekend meal prep so you have them on hand to add to salads, veggie bowls, omelets, and quesadillas. PRINT RECIPE HERE: cleananddelicious.com/easy-roasted-vegetables SUBSCRIBE: tinyurl.com/jaxbcd6 TIMESTAMPS: 0:00 Intro 0:15 Tips + Tricks 0:37 Getting Started 0:42 Which Vegetables To Make 1:33 Preparing Veggies 3:10 Seasoning The Veggies 3:49 Prepping The Veggies + Sheet Pan's 4:55 Roast Em' Up 5:39 Meal Prep Storage 6:14 Bloopers FAVORITE FOODS + KITCHEN TOOLS: Rimmed Baking Sheet: amzn.to/2vKhoN1 Glass Bowls: amzn.to/2vmHSXX My Go-To Kitchen Knife: amzn.to/3CQmpHp WEBSITE: cleananddelicious.com INSTAGRAM: instagram.com/clean_and_delicious FACEBOOK: bit.ly/2XvSjVh PINTEREST: pinterest.com/danispies TWITTER: twitter.com/DaniSpies ROASTED VEGETABLES | easy oven-roasted vegetable recipe 3 cups broccoli florets 3 cups cauliflower florets 1 bunch radishes halved or quartered depending on size (about 1 cup) 4-5 carrots peeled and cut into bite-sized chunks (about 2 cups) 1 red onion cut into chunky pieces* (about 2 cups) 1-2 tablespoons olive oil 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1 teaspoon garlic powder INSTRUCTIONS Preheat oven to 425 degrees F. Lightly coat two rimmed baking sheets with olive oil or cooking spray. Place broccoli, cauliflower, radishes, carrots and onion in a large bowl. Season with olive oil, salt, pepper, and garlic powder. Gently toss everything together. Divide evenly amongst rimmed baking sheets. You don’t want to crowd the veggies or they will steam. Roast for 25-30 minutes, flipping the veggies halfway through. Serve and enjoy! roasted vegetables on a sheet pan NOTES I like to cut each half of the onion into thirds and then slice across. It’s important that all of the veggies are cut into fairly uniform pieces so they cook at the same time. Flipping the veggie halfway through is optional. If you feel lazy, you can skip it. But if you want caramelization on both sides of the veggies, be sure to flip! Ultimately, you need to use 10-12 cups of veggies – the exact mix doesn’t matter. NUTRITIONAL ANALYSIS Serving: 1serving | Calories: 78kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 454mg | Potassium: 504mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7080IU | Vitamin C: 71mg | Calcium: 56mg | Iron: 1mg Disclaimer: product links may include affiliate links. #roastedvegetables #ovenroastedvegetables #roastedvegetablesrecipe