This recipe is called 'Easy Peasy Roasted Veggies' because this is literally the easiest way to roast vegetables. In our home, roasted vegetables are a real comfort food during the fall and winter months and I always make a large batch so that we have leftovers for another meal. This recipe will yield 2 large baking sheets.  

2 Tbsp avocado oil

1 large red onion, chopped

2 zucchini, cut lengthwise into strips

2 cups broccoli florets

3 bell peppers (red, orange or yellow), seeded and chopped into large pieces

10-12 white mushrooms, whole

Himalayan Pink Salt and Fresh Ground Pepper to taste


Preheat oven to 425 degrees F.

Line 2 large baking sheets with parchment paper.

Toss all veggies in a large bowl with the avocado oil, salt and pepper until everything is lightly coated.

Arrange veggies on baking sheets in a single layer.

Roast in oven for 40-45 min, turning veggies over about halfway through. Remove from oven.

TIP: Enjoying roasted vegetables on top a bed of Cauliflower Rice or Spaghetti Squash is not only a delicious way to enjoy them, it also helps to add another vegetable to your day. Enjoy with grilled salmon or chicken breast on the side and you have an incredibly delicious and healthy meal. Get creative and add other vegetables that you love to the mix. You might want to try: cherry tomatoes; eggplant; potatoes; carrots; parsnips; beets; cauliflower or Brussels sprouts. Have fun coming up with new combinations and enjoy!