Roasted Sweet Potato and Veggie Medley (4 – 6 Servings)
INGREDIENTS 2 medium bell peppers cut into 1-inch pieces 2 medium zucchinis, sliced into ¾ inch wheels, cut larger wheels in half. 1 small sweet potato, peeled and cut into 1-inch cubes 1 small red onion, cut into 1-inch chunks 8 oz. brussels sprouts, trimmed and cut in half 3 Tbsp. extra-virgin olive oil
2 tsp. Italian herb blend (dried oregano, basil, rosemary, and thyme) 1 tsp. kosher salt ½ tsp. garlic powder ½ tsp. ground black pepper Fresh lemon and fresh chopped parsley to garnish Nonstick cooking spray
INSTRUCTIONS 1. Preheat the oven to 400°F. Generously coat a large rimmed sheet pan with non-stick spray or avocado oil. 2. Place the vegetables in a large bowl, add in extra- virgin olive oil, herbs, and seasonings and toss to coat. 3. Spread vegetables onto the sheet pan in a single layer. Roast for 25 – 35 minutes, checking halfway through and flipping over if needed. 4. Vegetables are done when they are fork tender and beginning to brown. Remove from oven and add a squeeze of lemon, then sprinkle with fresh parsley, and serve.
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