Roasted Rainbow Veggies

30 min

6 servings

Ingredients

  • 10 Brussels sprouts
  • 2 carrots
  • 1 red pepper
  • 1 yellow zucchini
  • 1 small red onion
  • 2 tbsp olive oil
  • 1 1⁄2 tbsp Herb & Garlic Dip Mix
  • Sea Salt, to taste (optional)
  • Black Pepper, to taste (optional)

Preparation

  1. Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
  2. Trim stem ends and discard outer leaves from sprouts. Cut sprouts into halves (or quarters, if large). Slice carrots into 1⁄4” thick coins. Slice pepper into strips. Cut zucchini in half lengthwise, then slice. Slice onion into thick strips. Toss all veggies with oil and dip mix. Season to taste, if desired.
  3. Spread out veggies on pan—they may overlap as it will be full.
  4. Roast in oven until tender, about 20–25 min; rotate pan halfway through (no need to stir).

Nutritional Information

Per serving: Calories 90, Fat 5 g (Saturated 0.5 g, 0 0 g), Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 9 g (Fiber 2 g, Sugars 3 g), Protein 3 g.

Tips

Use 2 cups chopped broccoli florets instead of Brussels sprouts.