Roasted Veggies

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 55m

These vegetables can be used in buddha bowls, wraps, fajitas or by themselves.


Step 1

Preheat oven to 400 degrees. Peel, wash and chop vegetables into bite-sized pieces then place in a large bowl. Drizzle with oil, add salt and pepper to taste and add garlic. Toss until everything is evenly mixed and coated.

Step 2

Place on foil lined cookie sheet and place in oven for 35-45 minutes. Turn veggies every 15 minutes to make sure they are evenly coated with oil and that they cook evenly.

Step 3

While the veggies are roasting, steam/boil broccoli until it begins to soften but not totally cooked. Drain well and mix with the veggies in the oven for the last 15 minutes. Remove from oven, add pumpkin seeds and toss before serving.


  • 4-5 c. chopped root vegetables
  • 2-3 c. fresh broccoli florets, washed
  • olive oil
  • 1 clove garlic, minced
  • salt and pepper
  • pumpkin seeds or other nut

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