Roasted Summer Veggies Meal Prep Recipe By Tasty

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ROASTED VEGETABLES RECIPE BY TASTY

Here's what you need: brussels sprouts, pears, yellow onion, olive oil, salt, pepper, lemon wedges, honey, dried cranberry

Provided by Rie McClenny

Categories     Sides

Yield 4 servings

Number Of Ingredients 9



Roasted Vegetables Recipe by Tasty image

Steps:

  • Preheat oven to 450°F (230˚C).
  • In a large bowl, add the Brussels sprouts, onion, olive oil, salt, and pepper, and mix to combine.
  • Transfer to a parchment paper-lined baking sheet and add pears.
  • Bake for 15 minutes. Stir once, then back for an additional 10-15 minutes, until the Brussels sprouts are golden brown and have started to crisp and the pears have caramelized.
  • Squeeze the lemon over the Brussels sprouts and drizzle with the honey.
  • Add the dried cranberries and stir to combine.
  • Bake for an additional 25-35 minutes.
  • Enjoy!

Nutrition Facts : Calories 215 calories, Carbohydrate 40 grams, Fat 7 grams, Fiber 8 grams, Protein 4 grams, Sugar 21 grams

1 ½ lb brussels sprouts, halved
2 pears, cored and sliced into wedges
½ cup yellow onion, finely chopped
2 tablespoons olive oil
salt, to taste
pepper, to taste
4 lemon wedges
1 tablespoon honey
¼ cup dried cranberry

ROASTED VEGGIE SUMMER SALAD RECIPE BY TASTY

Here's what you need: carrot, baby potato, yellow squash, zucchini, olive oil, salt, pepper, fresh oregano, garlic, radish, mixed greens salad, fresh cilantro, fresh flat-leaf parsley, garlic, salt, pepper, olive oil, lime, red wine vinegar

Provided by Mercedes Sandoval

Categories     Dinner

Yield 2 servings

Number Of Ingredients 19



Roasted Veggie Summer Salad Recipe by Tasty image

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
  • Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
  • Bake for 25-30 minutes, until the vegetables are golden brown.
  • Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
  • Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
  • Pour over the chimichurri dressing and toss until evenly distributed.
  • Enjoy!

Nutrition Facts : Calories 598 calories, Carbohydrate 55 grams, Fat 41 grams, Fiber 11 grams, Protein 7 grams, Sugar 10 grams

2 cups carrot, sliced diagonally
2 cups baby potato, halved
1 cup yellow squash, roughly chopped
1 cup zucchini, roughly chopped
olive oil, to taste
salt, to taste
pepper, to taste
1 tablespoon fresh oregano, minced
3 cloves garlic, chopped
½ cup radish, sliced
mixed greens salad
1 cup fresh cilantro
1 cup fresh flat-leaf parsley
3 cloves garlic
½ teaspoon salt
½ teaspoon pepper
¼ cup olive oil
1 lime, juiced
2 tablespoons red wine vinegar

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