Quick and Easy Roasted Vegetables!

Happy Sunday!

Hopefully you all enjoyed a wonderful Thanksgiving with friends and family! As Monday approaches it’s time to get ready for the week ahead. So the big question is, do you prep your meals for the week? If so, this is the perfect recipe to incorporate  into your routine!

We typically meal prep on Sundays and fix up several dishes that we know we will enjoy all throughout the week. This vegetable dish is a hit in our household because it includes a variety of vegetables to keep taste buds happy all week long!

The great thing about this recipe is you can swap in whatever vegetables you have a taste for. So feel free to mix it up!

 

Ingredients:

2 russet potatoes, chopped

2 cups Brussels sprouts, halved or quartered

2 cups asparagus, chopped

1 bell pepper, chopped

2 cups butternut squash, chopped

2-3 Tbsp. olive oil, enough to cover all vegetables

1/2 tsp. black pepper

1-2 tsp. garlic powder

1-2 tsp. onion powder

1 tsp. Lawry’s seasoning salt

1/2 tsp. paprika

Directions:

1. Preheat oven to 425.

2. Chop all vegetables to bite size pieces and put in a large bowl.

3. Mix vegetables in olive oil and seasonings. Add more oil and seasonings as needed. 4. Pour vegetable mixture onto sprayed baking sheet.

5. Bake in oven for 40 minutes, stirring halfway through. 

We hope you enjoy it!

The Clench Crew