Simple, Nourishing, and Perfectly Roasted
There’s something so grounding about a tray of perfectly roasted vegetables – the crispy edges, caramelized sweetness, and vibrant colors that make abstinent eating feel abundant.
These sheet pan veggies are the ultimate in simplicity and satisfaction – toss your favorites with a little olive oil, sprinkle with sea salt and your herbs of choice, and let the oven work its magic!
Whether you’re batch cooking for the week, or simply cooking dinner for the family on a weeknight, this recipe delivers something warm and wholesome. It’s an easy way to fill your meals with nutrition, flavor, and fiber – no sugar, no flour, no drama.
Try mixing a variety of colors – bright bell peppers, earthy carrots, crisp broccoli or cauliflower, zucchini or yellow squash, red onion – for a rainbow that feeds both body and soul. Served alongside your favorite protein and starch, they are the perfect side dish for an abstinent meal.
Enjoy an endless variety of flavors that makes staying in recovery taste absolutely delicious.
Sheet Pan Veggies
- Total Time: 25-35 minutes
Description
Roasted Sheet Pan Veggies – Easy, Healthy, Sugar-Free.
Ingredients
- 2 zucchinis, sliced
- 1 yellow squash, sliced
- 1 red onion, sliced
- 2 carrots, sliced
- 1 crown of broccoli, cut into florets
- drizzle of olive oil
- salt and pepper to taste
- 1/4 – 1/2 tsp each: onion powder, garlic powder
Instructions
- Preheat oven to 400 degrees
- Cut all veggies into similar sized slices
- Place all veggies on a sheet pan
- Drizzle with olive oil and give a good stir
- Sprinkle with salt, pepper, onion, and garlic powder
- Bake in a 400 degree oven for 20-30 minutes, or until cooked and edges begin to crisp on the broccoli
Notes
Use any combination of veggies you have on hand
Use any herbs or spices you like
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