Sheet Pan Roasted Veggies

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425℉.

Step 2

Wash all veggies well first, peel the zucchini and squash first if you like.

Step 3

Rough chop everything into bite size pieces, in general I cut brussel sprouts and radishes in half unless they were very large. These take longer to cook and will cook more evenly in smaller pieces.

Step 4

In a large bowl toss together the chopped veggies, coconut oil, and herbs until all vegetables are well coated in oil and seasoning.

Step 5

Spread vegetables out as much as you can over a large baking sheet, drizzle a little more oil on them if they are not wet enough, healthy oils are our friend.

Step 6

Salt and pepper to taste, I like to use a fresh ground black pepper and coarse ground sea salt when roasting veggies to really bring out the flavors.

Step 7

Let your vegetables roast for 20-30 minutes, depending on how softened and browned you like them. I like to leave mine in longer and get that delicious caramelized flavor and char on the tips.

Step 8

Remove from oven and serve with your favorite protein and healthy fats for a tasty and pretty meal!

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