| 11 | 40 | 226 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 6 |
| 1 head | Broccoli (cut into bite size pieces) |
| 1 medium head | Cauliflower (cut into bite size pieces) |
| 5 large | Carrots (sliced) |
| 454 gm | Brussels sprouts (cut in half) |
| 2 medium | Yam (cubed) |
| 8 potato | Red mini potato (cut into bite size pieces) |
| 1 medium | Red onion (cut into bite size pieces) |
| 2 tbsp | Extra virgin olive oil |
| 1/2 tsp | Parsley, dried |
| 1/2 tsp | Garlic powder |
| 1/4 tsp | Paprika |
1) Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
2) Place the broccoli, cauliflower, carrots, brussel sprouts, yam, mini potatoes, and onions into a large bowl.
3) Add in the olive oil, parsley, garlic powder, and paprika. Toss to evenly coat the vegetables.
4) Place vegetables onto the baking sheet. Roast in oven for 20-30 minutes or until vegetables are tender.
Goes great with coconut rice/quinoa.
Feel free to substitute the vegetables in this recipe for any of your favorite vegetables!
| Vegetables | 5.3 |
