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Recipe: Roasted Sheet Pan Veggies

Recipe: Roasted Sheet Pan Veggies
September 8, 2023RecipesRecipes: Non-Starchy Veggies

 

At Summerfield, we encourage our patients to “Eat the Rainbow” regarding their variety of colorful fruits and vegetables.  With this dish – we’ve got you covered in the veggie department!  It is a lovely mixture of vibrant hues and a satisfying combination of flavors, textures, and nutrients to pair alongside your favorite starch and protein for a simple Plate Method meal.

 

Roasted Sheet Pan Veggies

Serves 4

 

Ingredients

  • 1 small red onion, diced
  • 2 C broccoli florets
  • 1 yellow bell pepper, sliced
  • 2 C baby carrots
  • 1 1/2 C cherry tomatoes
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp pepper
  • Your favorite seasoning blend (optional)

 

Directions

Preheat oven to 400°F.

Place red onion, broccoli, yellow bell pepper, baby carrots, and cherry tomatoes evenly on a baking tray. Don’t overlap veggies too much.

Season with olive oil, salt, pepper, and your favorite seasoning blend. Toss well with a spatula to coat.

Bake for 30 minutes or until veggies can be pierced easily with a fork.

 

TIP: Try varying the amount of time in the oven to discover how you like your veggies best!

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    Our mission is to inspire our patients with confidence and empower them with skills to become the healthy person they envision. Our vision is to create a shift in health-consciousness where an individual’s healthy choices come automatically and are in sync with their body’s needs.

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