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Roasted Veggies

broccoli and carrots cropped

Prep time: 5 minutes | Cook time: 30 minutes

4 Servings l Calories: 130 | Protein: 4 | Fat: 7 | Carbs: 15

INGREDIENTS

  • 6 cups vegetables of choice – Cabbage, Brussels sprouts, green beans, asparagus, bell pepper, etc.
  • Coarse kosher salt and freshly ground black pepper
  • 2 Tbsp. olive oil

DIRECTIONS

  1. Heat the oven to 450°F. Lay vegetables of choice down on a large roasting pan or baking sheet. Sprinkle generously with salt and pepper and drizzle with olive oil. Toss until all veggies are evenly covered.
  2. Roast for about 30 minutes, or until done, flipping once halfway through. Enjoy!