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Roasted Sheet Tray Veggies

by Pierce Abernathy featured in 3 Meals, 1 Snack, $10 (7-Day Make-Ahead Meal Plan Day 5)

Ingredients

for 8 cups

  • 1 head cauliflower, cut into florets
  • 1 head broccoli, cut into florets
  • 3 g
    large carrot, peeled and cut into rounds 3 g
  • 3 tablespoons
    olive oil
  • 1 teaspoon
    kosher salt
  • ½ teaspoon
    black pepper
  • 2 cloves garlic, minced
    Calories 77
    Fat 5g
    Carbs 6g
    Fiber 2g
    Sugar 2g
    Protein 2g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 400°F (200˚C). Line a baking sheet with parchment paper.
  2. Toss the cauliflower, broccoli, carrots, and olive oil together on the baking sheet until everything is well-coated. In a large bowl, season with salt, pepper, and garlic and toss to distribute.
  3. Bake until the vegetables are tender and starting to brown, about 20 minutes. Once cooled, transfer to an airtight container and store in the fridge.
  4. Enjoy!
 

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