I find that in the winter months vegetables taste so gross. They’re out of season and lack the quality taste we all grow to love in the summer months. And let’s face it. Frozen vegetables get old. I wanted something different and playing around with different ways to prepare vegetables, this recipe is my favourite.
I wanted a recipe where I am excited to eat my vegetables and this is doing it for me. Better yet, I can prepare this once a week and it prepares enough for both my husband and I. Now if the kids dive in, that’s okay, but I’d have to prepare twice as much or two batches in a week.
If you want a change in your vegetable intake here is an option for Oven Baked Roasted Vegetables. It’s INCREDIBLE!!
1 bag of Peeled Carrots
1 large Onion
3 Medium Sweet Potatoes
2-3 Bell Peppers
1 Container of Cherry Tomatoes
2-3 Tbsp. Avocado Oil
Seasoning of Choice. I used Club House Signature Garlic Plus
Cube all vegetables separately. Add Avocado oil (1/2-1Tbsp) and seasoning to each group of vegetables before placing them on a sprayed pan. I didn’t add seasoning to the tomatoes or peppers.
Put in the oven and bake for 45-60 minutes at 400 Degrees F.
They are sooooo good. Separate them into containers and add your protein of choice. If your meal calls for chicken. Add the measured amount to this. Be easy on the sweet potatoes. Add as many veggies to your meal but only add a couple pieces of sweet potato. Good carbs here but you don’t need to keep adding cards to your meal plan. If you don’t want to worry about this at all. I suggest leaving the sweet potatoes out and add another veggie.
You will LOVE this!