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Easy Roasted Veggies

Servings: 8

Ingredients

  • 4-5 small red potatoes or sweet potatoes, scrubbed and cut into 1'' pieces
  • 4-5 carrots peeled and cut into 1'' pieces
  • 1 large red onion chopped into large pieces
  • 2 cups chopped butternut squash
  • 20 Brussels sprouts sliced in half
  • 1 lb cremini or button mushrooms cleaned
  • 1/4 cup avocado oil or olive oil
  • 2 fresh lemons zest & juice
  • 4 cloves fresh garlic minced
  • 2 Tbsps chopped fresh rosemary or 1/2 tbsp dried rosemary
  • 2 Tbsps picked fresh thyme or 1 tsp dried
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper

Instructions

  • Preheat your oven to 400 degrees f. and line a large rimmed baking sheet with parchment paper.
  • Prep and place all your vegetables into an extra large bowl.
  • In a small bowl, whisk your oil with the fresh squeezed lemon juice and zest, garlic, herbs, sea salt and pepper.
  • Drizzle this mixture over your veggies and toss well to evenly coat.
  • Transfer the vegetables onto your prepared sheet pan and arrange in a single layer. If your sheet pan is not big enough and they seem to be overcrowded, then use 2 pans. They need space and circulation to crisp up.
  • Place the pans into your preheated oven and roast for about 30-40 minutes, stirring once halfway. The veggies will be ready when they're tender with a small crunch and have a nice golden-brown color on the sides. Sometimes they need a few more minutes, depending on the size of your veggies, and how full your pan is.
  • Garnish with fresh herbs if desired.
  • These stay good in the fridge, in a sealed container for 4 days. I like to reheat in my air fryer, to crisp them up again.
  • Enjoy!
  • ❤Rachel