This recipe is one of my absolute favorites to make because of the simplicity of putting it together, leaving it in the oven, and ease of cleaning up after dinner. If you are looking for an easy side dish to make for your family (or yourself), this is definitely one to post on the fridge. You can even wash and chop the veggies before hand, store in the fridge and when it comes time for dinner, season and pop these babies in the oven for 30 minutes. I am telling you, It’s foolproof.
Now word of caution, the serving size is around 1/2 cup because of the high carbohydrate load in this side dish (AKA: potatoes and red onions). Just make sure you don’t eat all four servings at once. Try pairing it with a protein based main dish or large salad. I usually love to serve this with grilled steak, baked salmon, sautéed chicken, or even a leafy green salad.
The beautiful thing about this oh-so-simple recipe is that you can use the basic 3-steps for any roasted vegetable such as broccoli, cauliflower, asparagus, bell pepper, white onions, mushrooms, yellow summer squash, zucchini, the veggie list never ends, friends!
Roasted Veggies in 3 Steps!
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This recipe is an original Healthy Chew recipe, all rights reserved.
All photos used were taken by and for The Healthy Chew, all rights reserved.
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