Roasted Mixed Veggies

Roasted veggies are one of my favorite things to cook when meal prepping. You can make a big batch, keep them in the fridge and just add them to your different meals throughout the week. They go great with salads, as a side dish or they can even be your main course! They are also a great addition to macro bowls and pastas.

You can modify this recipe based on whatever veggies you find in your area. I love going to the Farmer’s Market on the weekends and buying what’s in season to prepare for the week.

Serves: 6               Prep Time: 10 min.               Cooking time: 45 min.               Total: 50 min.


  • 10 carrots
  • 2 heads of broccoli
  • 2 cups Brussel sprouts
  • 2 cups assorted poattoes
  • 2 tbsp. coconut oil
  • Sea salt
  • Black pepper


  • Pre-heat the oven to 400 F.
  • Wash and cut the veggies in halves or quarters and put them in a bowl.
  • Add the coconut oil and toss them until they are well covered with it.
  • Add sea salt and black pepper to taste.
  • Put the veggies in a baking pan and bake for 40 min.
  • Enjoy!