Sheet Pan Roasted Veggies

One of my favorite ways to eat vegetables is roasting them. It brings out a slightly sweeter, more caramelized and nutty flavor. It's also super easy to toss them in the oven and use them for a side dish with dinner, or keep in the fridge for meals throughout the week. The best part is you can pretty much use any veggies you'd like - broccoli, cauliflower, brussels, red onions, carrots, bell peppers, sweet potatoes, etc. The combo below is my personal favorite though!

RECIPE

Makes 2-3 servings. | Prep time: 5 mins | Cook time: 15 mins

Ingredients

1/2 pound Brussels sprouts, halved or quartered

2 large carrots, sliced into coins

1/4 small red onion, sliced into large slivers

Avocado oil

Salt and black pepper, to taste

Instructions

1. Preheat convection oven to 375 degrees F (or conventional oven to 400 degrees F). Chop vegetables and cover a sheet pan with foil (for less mess!). Spread vegetables in an even layer on sheet pan and drizzle oil on top. Sprinkle with salt and pepper, to taste. Roast for about 15 minutes and enjoy!

I added roasted veggies to a bowl with herb salad greens, farro, shredded chicken, cherry tomatoes and beet hummus dressing (beet hummus + lemon juice + water + olive oil).