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.
Recipe by If You Have An Egg You Have Hope at https://www.ifyouhaveanegg.com/oven-roasted-veggies/