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Low-carb roasted vegetables

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Servings: 4

INGREDIENTS

  • 1 large head of broccoli, florets chopped off from the stalk
  • 1 large zucchini, chopped into half moons
  • 1 large yellow squash, chopped into half moons
  • 1 cup cherry tomatoes, sliced in halves
  • 3 carrots, chopped
  • 10 oz portobello mushrooms, sliced
  • 1/4 cup of olive oil
  • 2-3 tsp kosher salt
  • 2 tsp ground black pepper

INSTRUCTIONS

Preheat oven to 425 degrees Fahrenheit

In a large bowl, toss all the vegetables together with olive oil, salt, and pepper.

Divide the vegetables among two jelly roll pans.

Roast vegetables for 35-40 minutes, removing the vegetables from the oven every 15 minutes to stir around.

RECIPE NOTES

You can virtually roast any type of vegetable you want with this base recipe. Adjust amount of olive oil and salt/pepper based on the amount of veggies you’re roasting. I’ve done sweet potatoes, potatoes, cauliflower, bell peppers, etc.

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