Whether you’re making this recipe as you follow my 3-day holiday detox plan or just looking for a delicious side dish for your next dinner, look no further!
Oven-roasted veggies are an excellent solution to get your body back on track after holiday off-plan eating but they’re an excellent choice anytime.
Oven-Roasted Veggies
Yield 8 servings
Ingredients
- 4 cups brussel sprouts, halved
- 1 large sweet potato, diced
- 25 asparagus spears
- 3 cups fresh mushrooms
- 1 tsp olive oil
- 2 tbsp Bragg nutritional yeast
- 6 rosemary sprigs
- 2 pinches black pepper
Instructions
- Add all ingredients to a gallon-sized zipper bag or container with a lid and toss until olive oil and pepper have coated all vegetables
- You can cook immediately but the flavors explode if you allow this to “marinate” in the fridge for an hour first
- Place all ingredients except the asparagus on a parchment paper lined cookie sheet and bake on 425 for 25 minutes
- Remove from the oven and add asparagus. Return to the oven for approximately 10 more minutes or until all veggies are tender when tested with a fork.
- Serve immediately or store in a refrigerator for up to 3 days, reheating as needed
Notes
You can also make this in the air fryer! Lower the temperature slightly to 360-380 depending on your air fryer. Shake the contents of the basket every 10 minutes checking for doneness. Add asparagus in the last 10 minutes.
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