As I’m sitting here, drinking my morning coffee, I’m reminiscing on how incredibly delicious these roasted veggies were. This past weekend, I had a stopped in Trader Joe’s and picked up the most beautiful Les Petites colorful carrots and I couldn’t wait to break into them. Roasted veggies are one of my all time favorite go-to snacks and meal prep items because you can toss whatever veggies you like into a bowl with simple seasoning, roast them off till crisp and tender and voila! A healthy, nutrient dense snack to munch on that takes little time and effort to put together.
Vegetables, in my eyes, are a blank canvas. You can do SO much with them. Something I love to do is flavor my roasted veggies based on the season. Since we’re in the thick of winter, (even though it may be 80º here in Austin today..:) I wanted to take a warm, simple take on these. I’m lucky enough to have a massive rosemary bush in my front yard and that being one of my favorite herbs to work with, it was a given. I grabbed a few sprigs of that and sifted through my spice cabinet till my eyes landed on thyme. It clicked. The freshness of rosemary and the warmth of thyme was exactly what I was going for. As the title of this post states, these veggies are fool proof and totally customizable. One of my favorite things to do on a Sunday afternoon is batch cook a large batch of vegetables and store them in the fridge for the week ahead. Easy snack or meal to grab and take on-the-go which is super handy during a busy school/work week. Alright, enough of my rambling… On to the recipe!!
- 1 package of mixed “Las Petites” carrots (mine were from Trader Joe’s!)
- 1/2 sliced red onion
- 1 bundle of asparagus
- 4-5 sprigs chopped rosemary
- 2 tsp dried thyme
- Avocado oil
- Salt and pepper to taste
- Preheat oven to 400º
- Wash/ prep vegetables
- Drizzle avocado oil, salt, pepper, dried thyme, and rosemary.
- Spread evenly on sheet pan
- Cook in oven for 25-30 minutes (depending on how you prefer your veggies cooked)