I roasted up bunch of veggies today 🥕🥒 and they came out just right! Roasted veggies can be made in advance to add to weekly meals, puréed into soups and even eaten as a snack with your favorite dips. .
Preheat oven to 400 F. Spread veggies out onto a parchment lined sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to fully coat veggies with oil and seasoning. Bake in oven up to 40 minutes depending on the veggies you use. I used asparagus, cauliflower, Brussels sprouts, purple carrots, radish, parsnips, red bell pepper, zucchini, shishito peppers and canned artichoke hearts. I cooked the asparagus 20 minutes, all remaining veggies except the sweet potato and red bell pepper an additional 30 and the sweet potato and red bell pepper for 35 minutes total. The end result is so rewarding. 🥒🥕🌶🥦
If I had to choose to eat only one type of meal for the rest of my life I would chose salad! A big delicious bowl of nourishing and hydrating goodness with a combination of leafy greens, veggies, fruits healthy fats and lean proteins is always a win! Lunch today is a great big bowl of organic green leaf lettuce with @safecatchfoods citrus pepper wild tuna mixed with chickpeas, fresh cilantro, extra lemon and a splash of red wine vinegar seasoned with salt and pepper along with tomato, cucumber, avocado, olives and banana pepper rings. It really hit the spot!
