Roasted veggies are a staple in my house because they are SO easy.
Heat the oven to 400 degrees.
Chop vegetables into large chunks to fill a roasting pan in a single layer.
Coat and toss with olive oil and salt then bake until done.
Check the biggest piece of starchy vegetable (usually carrot or potato) for doneness around 30 minutes and every 5 minutes after until they are tender.
My favorite vegetables for this are potatoes, sweet potato, carrots, onions, mushrooms, brussels sprouts, zucchini, cabbage, and bell peppers. I go for lots of colors for the diversity of nutrients. It's super easy and I eat them all week long in new and different ways. Check out these ideas below:
Add them to pasta for pasta primavera.
Add them to eggs in the morning to make a frittata, quiche, or an omelet. If you’re not avoiding eggs, enjoy them as a side with half an avocado.
Use them as a filling in burritos or enchiladas.
Make a buddha bowl.
Add them to beans & broth for a hearty bean & vegetable soup.
Blend them up and add coconut milk for a pureed soup.
Chop them up and add them to a salad.
Eat them cold for a snack (my favorite).