Disclaimer: the mixing bowl was too small for all the veggies I wanted to season so I just laid them out on the parchment-lined baking sheets & seasoned them straight up to make my life easier because #LAZY!
I prepped these veggies for a client as part of his meal prep because really… what’s a meal without roasted veg?! It’s not a myth that you should always aim to have a rainbow on your plate – the colour of your food says a lot about its nutritional profile & the brighter & more pigmented, the richer in phytonutrients, beta-carotene, flavonoids & antioxidants!
- 2 heads broccoli
- 1 stalk asparagus
- 6 bell peppers
- 1.5 tbsp. avocado oil
- 2 tsp. onion powder
- Crushed red pepper flakes for garnish
- 1 tbsp. dried basil
- Celtic sea salt & black pepper to taste
- Preheat oven to 425F & line a large baking sheet with parchment paper.
- Place the veggies on the sheet, season & roast for 30 minutes, until browned & crispy!