Roasted Veggies

This Roasted Veggies recipe is one of the most flexible recipes ever, it can be made with literally whatever vegetables you have in your fridge, a high quality organic olive oil, and organic spices. I partnered with my friends at Carapelli and used their amazing Organic Extra Virgin Olive Oil. All you need to make Roasted Veggies is a high quality olive oil and a little spice, and you have an easy and healthy side dish that will pair well with anything!

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The spice mix that I use for this recipe is such a good spice mix that would be good with anything. I use garlic powder, oregano, thyme, and rosemary. This is a light spice mix that is something the whole family will love, even if you have picky eaters. It also goes well with all kinds of things like steak, pork, chicken, rice, quinoa, bread and more. I am using sweet potatoes, green beans, and red onion in this recipe (which is an amazing combo!). But there are so many other combinations that would be just as delicious! I’ll give you some more inspiration here.

Russet potatoes + Brussels sprouts + red onion
Sweet potatoes + Brussels sprouts + beets
Brussels sprouts + bacon + red onion
Yellow squash + zucchini + sweet potatoes
Green beans + carrots + yellow squash

Roasted veggies recipe. How to make roasted veggies. Easy roasted veggies recipe. The best roasted veggies recipe. Healthy roasted veggies recipe. High altitude roasted veggies recipe. Healthy side dish recipe. Healthy vegetable recipe. The best healthy side dish recipe.
Roasted veggies recipe. How to make roasted veggies. Easy roasted veggies recipe. The best roasted veggies recipe. Healthy roasted veggies recipe. High altitude roasted veggies recipe. Healthy side dish recipe. Healthy vegetable recipe. The best healthy side dish recipe.
Roasted veggies recipe. How to make roasted veggies. Easy roasted veggies recipe. The best roasted veggies recipe. Healthy roasted veggies recipe. High altitude roasted veggies recipe. Healthy side dish recipe. Healthy vegetable recipe. The best healthy side dish recipe.
Roasted veggies recipe. How to make roasted veggies. Easy roasted veggies recipe. The best roasted veggies recipe. Healthy roasted veggies recipe. High altitude roasted veggies recipe. Healthy side dish recipe. Healthy vegetable recipe. The best healthy side dish recipe.
Roasted veggies recipe. How to make roasted veggies. Easy roasted veggies recipe. The best roasted veggies recipe. Healthy roasted veggies recipe. High altitude roasted veggies recipe. Healthy side dish recipe. Healthy vegetable recipe. The best healthy side dish recipe.
Roasted veggies recipe. How to make roasted veggies. Easy roasted veggies recipe. The best roasted veggies recipe. Healthy roasted veggies recipe. High altitude roasted veggies recipe. Healthy side dish recipe. Healthy vegetable recipe. The best healthy side dish recipe.

Roasted Veggies
Makes 4 to 6 servings

1 teaspoon organic garlic powder
1/2 teaspoon organic dried oregano
1/2 teaspoon organic dried thyme
1/2 teaspoon organic dried rosemary
2 organic large sweet potatoes
1 organic red onion
20 ounces organic green beans
3 tablespoons Carapelli Organic Extra Virgin Olive Oil

Method
Preheat the oven to 400°F. Line two baking sheets with parchment paper.

In a small dish mix together the garlic powder, oregano, thyme, and rosemary.

Cut the sweet potatoes into 1-inch cubes. Chop the red onion. Add the sweet potatoes, red onion, and green beans to the prepared pans, spreading evenly.

Drizzle the olive oil over the top of the veggies and stir to coat them completely. Sprinkle the herb mixture on top and stir to coat completely.

Bake for 30 to 45 minutes, until potatoes are done. Check veggies half way through to rotate for even browning.

Store in an airtight container for up to 5 days.

High Altitude — Follow the recipe as noted.

Did you make this recipe? Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!

One Comment

  1. Yum! I love the spice mix idea =)

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