Roasted Vegetables

Roasted Vegetables

Deliciously seasoned vegetables with an incredible seasoning blend that can be a side for any lunch or dinner option. I make these roasted veggies on meal prep day so that I have enough for a few days. These fly out of my fridge when the kids are all home.

3 Large Carrots, sliced into fries
1 Large Parsnip, cut into fries
1 bunch Radishes, stems cut and halved
1 Rutabaga, peeled and cut into fries
3 cloves Garlic, smashed
2 sprigs Rosemary
1-2 Tbsp. Avocado Oil
Salt and Pepper


1. Preheat the oven to 375 degrees Fahrenheit. Take the leaves off of one sprig of rosemary and roughly chop them. Smash or roughly chop the cloves of garlic.

2.Toss the veggie fries and halved radishes in a bowl with the garlic, rosemary leaves, whole sprig of rosemary and the avocado oil. Sprinkle with salt and pepper. 

3. Line the vegetables in a single layer on a parchment covered sheet pan. Roast at 375 degrees for 15-20 minutes. Carefully flip the vegetables over and roast for an additional 15-20 minutes or until golden.

4.Enjoy as a snack or with your favorite meal!