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We love veggies. Roasted broccoli, asparagus, and cauliflower are so healthy and delicious. Sauteed mushrooms and onions are the base for a lot of great recipes.
In this post, we’re exploring meal prep for a week of wonderful sides. We’re going to make a sheet pan or two of roasted veggies all together. All these veggies are ready for a sauce and protein to make it a cassarole, a delicious flavorful side or a healthy breakfast with a running yoke overeasy egg (yes please!).
It just takes a sheet pan, some good olive oil and vegetables, lots of vegetables. You pick your favorites. We chose veggies that are low in sugar and higher in fiber for that healthy bump to our daily diets.
I roast these veggies all the time. I love having leftover roasted veggies to make other meals for the week.
Notes
Broccoli, celery and onions take the longest to cook. Zucchini and asparagus take the shortest time.
Ingredients
- 1-2 sheet pans
- 2 cups of chopped broccoli
- 2 cups chopped cauliflower
- 1-2 cup sliced zucchini
- 1 red bell pepper, cut into chunks
- 2 stalks of celery, cut into chunks
- 1 cup Sweet Onion, cut into 1" chunks
- 2 Tbsp olive oil
- 1 Tbsp Sauce Goddess Steakhouse seasoning
Optional additions
- 1 cup asparagus, chopped into 2" pieces
- 1 cup sliced crookneck squash
- 1 cup sliced carrots
- 1 cup whole mushrooms (on it's own sheet pan)
Instructions
- Preheat your over to 375.
- Place all the veggies into a large bowl.
- Drizzle with olive oil.
- Place on sheet pans.
- Sprinkle with Sauce Goddess Steakhouse seasoning.
- Roast for 30 minutes until the veggies are cooked to your liking.
