Oven Roasted Vegetables

Oven Roasted Vegetables

AuthorSelina Rose

Yields1 Serving
 1 red Onion
 3 large Carrots
 2 red beets
 4 cups Brussel Sprouts (halved)
 2 cups White Mushrooms (quartered)
 4 cloves garlic (minced)
 2 tbsp Coconut Oil (melted)
 2 tsp sea salt
 2 tsp black pepper
 2 tsp dried Italian Seasoning
 1 tsp paprika
Directions:
1

Preheat oven to 350 Fahrenheit.

2

Wash all vegetables and set aside to dry.

3

Peel sweet potato and beets and cut into 1” chunks. Chop onion and carrots into 1”chunks as well. Slice mushrooms into quarters (so they’re roughly the same size as the other vegetable pieces.) Peel the outer leaves off the Brussels sprouts and cut them in half.

4

Place all vegetables into a large mixing bowl and coat with melted coconut oil.

5

Mix all spices together in a small bowl and pour over vegetables, tossing to coat evenly.

6

Coat a large baking sheet with coconut oil and spread the vegetables out evenly across it. Bake in the oven on the middle rack for 20 minutes before stirring. Flip vegetables and roast for another 20-25 minutes or until potatoes are soft when poked with a fork.

Ingredients

 1 red Onion
 3 large Carrots
 2 red beets
 4 cups Brussel Sprouts (halved)
 2 cups White Mushrooms (quartered)
 4 cloves garlic (minced)
 2 tbsp Coconut Oil (melted)
 2 tsp sea salt
 2 tsp black pepper
 2 tsp dried Italian Seasoning
 1 tsp paprika

Directions

Directions:
1

Preheat oven to 350 Fahrenheit.

2

Wash all vegetables and set aside to dry.

3

Peel sweet potato and beets and cut into 1” chunks. Chop onion and carrots into 1”chunks as well. Slice mushrooms into quarters (so they’re roughly the same size as the other vegetable pieces.) Peel the outer leaves off the Brussels sprouts and cut them in half.

4

Place all vegetables into a large mixing bowl and coat with melted coconut oil.

5

Mix all spices together in a small bowl and pour over vegetables, tossing to coat evenly.

6

Coat a large baking sheet with coconut oil and spread the vegetables out evenly across it. Bake in the oven on the middle rack for 20 minutes before stirring. Flip vegetables and roast for another 20-25 minutes or until potatoes are soft when poked with a fork.

Oven Roasted Vegetables
IngredientsDirections

Author: Selina Rose

A holistic nutritionist, writer, non-granola yogi, and coach dedicated to helping you find sustainability in your health so you can play full-out in life (whatever that looks like for you).