Super Easy Roast Veggies

You have to ‘adult’ somehow, right? Usually adulting means cooking your own meals (especially annoying when you work full-time and the last thing you want to do when you get home is cook up a feast) though the feast would be nice if it was just there ready to eat when you got home. Adulting usually means getting in your daily serving of veggies, too.

I’m going to tell you how I cook up a huge load of veggies that taste delicious and will certainly promise leftovers for the next day. There is definitely people out there that would do this already, but this is my blog so I’m giving you tips & tricks on how I do things.

So with this recipe, you can pretty much use any veggies you want, so mix it up and do it the way you would most enjoy it.

This recipe is naturally healthy, vegetarian, vegan & gluten free

These are the ingredients that I usually use (I change it up at times to):

  • 1 Sweet potato
  • 1 Broccoli
  • 1 Cauliflower
  • 1 Zucchini
  • Green Beans (large handful)
  • Brussel Sprouts (a packet, or 300g)
  • Olive oil
  • Salt
  • Pepper
  • Dried mixed herbs
  1. Set oven to about 200 degrees Celsius (this is on fan-forced).
  2. Get out two trays and grease them or cover them with baking paper.
  3. Time to cut up all your veggies!!
    – Cut the sweet potato into small cubes
    – Cut the broccoli into florets
    – Separate cauliflower into florets
    – Cut the zucchini into thirds and cut them into strips
    – Remove ends from beans and then cut in half (or leave whole)
    – Half all brussel sprouts
    pexels-photo-8691
  4. Place all veggies on trays, trying not to have them over-lap
  5. Drizzle olive oil, and add salt & pepper
  6. Sprinkle over dried herbs
  7. Pop in the oven for 15 minutes
  8. Remove from oven and stir around
  9. Put back in oven for a further 15 minutes
  10. There you have it, a super quick, easy & healthy dinner!

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I usually pair these veggies with some sort of protein – chicken, sausages, burgers etc. And we almost always have left overs for work the next day.

You can definitely swap veggies out, some examples to use:

  • Capsicum
  • Kale
  • Spinach
  • Potato
  • Carrot
  • Onion
  • Mushroom
  • Pumpkin
  • Snow Peas
  • Parsnip

I hope you try out this recipe for yourself and enjoy!

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