Roasted Fall Vegetables
These crispy, garlic and thyme infused roasted fall vegetables make the perfect healthy side dish.
Ingredients
- 1 head cauliflower chopped into 2 inch bites
- 1 head broccoli chopped into 2 inch bites
- 1 Japanese sweet potato peeled and cut into 1.5 inch cubes
- 8 cloves garlic minced
- 1/3 cup olive oil
- 2 tablespoons fresh thyme or 2 teaspoons dried thyme
- 1 1/2 teaspoons salt plus more to taste
Instructions
- In a very large bowl add all of the ingredients and toss to combine. If you plan on cooking these immediately, skip to step 3. If you plan on meal prepping the veggies for later in the week, move on to step 2.
- Pour the veggie mixture into gallon sized plastic bags. You might need to use 2 or 3 bags, depending on how big your broccoli and cauliflower are. Make sure to mix the bag around so everything is evenly covered with the oil and seasonings. Pop the bags into the fridge until you're ready to cook them. You can keep the bags marinating for up to 7 days.
- When you’re ready to cook the veggies, preheat the oven to 425 F. Line a baking sheet with parchment paper and dump all of the veggies on it, making sure the veggies are not overlapping. This helps to make them extra crispy. Roast for 30 minutes or until veggies look lightly browned and crispy. Add more salt before serving as needed.
Notes
If you find your veggies are overlapping on one baking sheet, try splitting it up into two baking sheets. If your oven isn't wide enough to accommodate both sheets side by side, then set a timer for 12 minutes and swap the sheet positions when the timer goes off for more even browning.
Equipment
1 Baking Sheet
Nutrition
Carbohydrates: 27g | Protein: 8g | Fat: 21g | Fiber: 9g
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