ROSEMARY ROASTED VEGGIES

One of my most favorite things to make on a Sunday afternoon is roasted veggies.  I know, I'm easy to please.  But really, I love vegetables, and even more so, I love making a big batch of them to eat throughout the week.  Usually I'll prep a bunch of random goodies to have for the week (hard boiled eggs, veggies, sweet potatoes, quinoa or brown rice, etc.), that way it makes it so much easier to make a healthier decision when I'm hungry or on a time crunch. So, today I am really excited to share this recipe for super simple Rosemary Roasted Veggies!  I used a variety of veggies, but you could easily switch it up, or simply use one vegetable. Whatever you choose, it will definitely be delicious, flavorful, packed full of nutrients, and so quick to make.  Check out the recipe!

Rosemary Roasted Veggies

3 sweet potatoes 2 beets 1 red onion 2 c. broccoli 1 tbsp. dried rosemary 1 tsp. sea salt 1/2 tsp. fresh pepper 1 tsp. garlic powder

Begin by washing, peeling, and chopping your veggies as necessary.  Add them to a baking sheet (I lined mine with parchment paper, but that is optional), sprinkle on spices, and place in the oven for 25-30 minutes at 400°.

Don't those veggies look gorgeous?  The rosemary gives them the best flavor.  Mmm...my mouth is watering!  Ha!  Enjoy ASAP, or sporadically during the week as a side dish, or an entire meal.  Yum!

xo.  Jen