Oven Roasted Vegetables

Happy Monday! With a crazy week about to begin I thought I’d share a super easy recipe with you that can help you to eat healthy all week long. 

Roasting veggies in the oven creates great flavour and makes it easy (and delicious) to eat healthy. I prepare a whole tray on Sunday and then keep them in a sealed Tupperware container to eat throughout the week for lunches or a side dish with dinner. I’ve even used them to fill my omelettes in the morning!

What you need:

  • Half red onion, chopped
  • Half red pepper, chopped
  • 1 Small squash, chopped
  • Half red pepper, chopped
  • 1 Small zucchini, chopped
  • 1 head of brocolli, chopped
  • 1 tbsp coconut oil, melted
  • 3 sprigs Rosemary
  • 1 tsp thyme

What you do:

  1. Preheat oven to 375
  2. Chop all veggies into chunks of equal size and lay on a greased/ tinfoil covered sheet pan 
  3. Melt coconut oil in the microwave (approx 20 seconds) and drizzle over veggies
  4. Sprinkle with thyme and place a few sprigs of fresh rosemary on top
  5. Bake for 20-25 minutes until the veggies are soft and start to brown 

The trick is having all the vegetables cut the same size to ensure even cooking. They do shrink a bit in the oven, but there will still be plenty for you to munch on throughout the week. And how pretty does it look eating the rainbow?!