Roasted Veggies
Ingredients
- 2 Carrots (medium, chopped)
- 2 Zucchini's (medium, chopped)
- 2 cups Mushrooms (chopped)
- 2 cups Green Beans (trimmed)
- 1 tbsp Extra Virgin Olive Oil
- 2 tbsps Balsamic Vinegar
- 1 tsp Oregano (dried)
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
Instructions
- Preheat the oven to 375ºF (191ºC) and line a baking sheet with parchment paper.
- Arrange the chopped veggies on the baking sheet. Drizzle with oil, vinegar, oregano, salt and pepper. Toss until everything is well coated.
- Roast in the oven for 25 to 30 minutes, or until very tender, stirring once about halfway through.
- Remove from oven and transfer to a bowl. Enjoy!
Notes
Leftovers: Keeps well in the fridge up to 3 days. Reheat in a skillet or the oven.
No mushrooms: Swap in bell peppers or broccoli instead.
Even cooking: Chop your vegetables to be approximately the same size to ensure even cooking. Nutrition:
No mushrooms: Swap in bell peppers or broccoli instead.
Even cooking: Chop your vegetables to be approximately the same size to ensure even cooking. Nutrition:
| Fat | 4g | |
| Saturated | 1g | |
| Trans | 0g | |
| Polyunsaturated | 1g | |
| Monounsaturated | 2g | |
| Carbs | 13g | |
| Fiber | 4g | |
| Sugar | 8g | |
| Protein | 4g | |
| Cholesterol | 0mg | |
| Sodium | 331mg | |
| Potassium | 626mg | |
| Vitamin A | 5642IU | |
| Vitamin C | 26mg | |
| Calcium | 53mg | |
| Iron | 1mg | |
| Vitamin D | 3IU | |
| Vitamin E | 1mg | |
| Vitamin K | 34μg | |
| Thiamine | 0.1mg | |
| Riboflavin | 0.4mg | |
| Niacin | 3mg | |
| Vitamin B6 | 0.3mg | |
| Folate | 55μg | |
| Vitamin B12 | 0μg | |
| Phosphorous | 110mg | |
| Magnesium | 40mg | |
| Zinc | 1mg | |
| Selenium | 5μg |