Herb & Garlic Roasted Vegetables
Makes 2 Servings
Macros: 181 Cal, Fat 8g, Carbs 26g, Fibre 8g, Protein 7g
1/2 head Cauliflower (small, cut into florets)
1 Beet (large, peeled and chopped)
2 cups Broccoli (cut into florets)
1 cup Butternut Squash (cut into cubes)
1 tbsp Coconut Oil (melted)
1 tsp Dried Parsley
1/2 tsp Garlic Powder
1/4 tsp Sea Salt
Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
Add the cauliflower, beet, broccoli, and squash to the baking sheet. Drizzle with coconut oil and season with parsley, garlic powder, and salt.
Bake for 35 to 40 minutes or until browned and tender. Season with additional salt if needed. Enjoy!
Leftovers: Refrigerate in an airtight container for up to four days.
Serving Size: One serving is approximately two cups.
More Flavour: Add other dried herbs and spices to taste.
Vegetables: Use Brussels sprouts, sweet potato, carrots, or bell peppers instead.