04 Mar Roasted Rainbow Veggies
You can roast almost any vegetable but keep in mind that the cooking times will vary. Roasted vegetables will keep in the fridge for a few days, so you can prepare a big batch over the weekend and serve them throughout the week. It’s a great way to incorporate more veggies into you and your families’ mealtimes!
INGREDIENTS:
- 1 sweet potato
- 1 baking potato
- 2 cups Brussels sprouts
- 1/2 white onion
- 1 yellow bell pepper
- 1 red bell pepper
- 2 tablespoons of olive oil
- 1 teaspoon oregano
- salt and pepper to taste
- 1/4 cup chicken broth *optional
METHOD:
Preheat oven to 375 degrees. In a large bowl, toss vegetables in chicken broth*, oregano, olive oil, salt and pepper. Using a baking sheet or roasting pan, lay the vegetables flat and roast for 1 hour. Serve as a side with chicken sausage or another protein of your choice.
