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The quantities below make 3 trays of vegetables, each tray makes 3-4 plates. Doesn’t really matter what veggies you include, pick your favorites! I try to always do at least one green one ;)
Preheat oven to 400°
Wash and prepare:
3 sweet potatoes, chopped
2 golden potatoes, chopped
1 honey nut squash, chopped
1 onion, chopped (I used leftover red and white that I had, any type will work!)
5 zucchini, sliced in half coins
Bag of shaved Brussels sprouts
Bag of rainbow carrots, sliced lengthwise
Snuck on some tofu for extra protein— add your protein of choice!
Add avocado oil to lightly coat (or oil of choice)
I seasoned with salt, pepper, garlic powder, and onion powder, but follow your heart here
Learn from my mistakes— bake the sweet potato, golden potato, and honey nut squash for 25 minutes before adding the rest of the veggies, since they cook much faster🥲
Toss every 10-15 minutes or so
I pulled mine out of the oven when the largest potato pieces felt soft when I stabbed them with a fork.
I added some extra seasoning for plating because the salt literally disappeared when I put it in the oven😌
And that’s it!! I put 2/3 of my prepared vegetables into ziploc bags and froze them with oil and seasoning so they’re easy to heat up in the future!
#fatloss #fallveggies #fallveggiebake #fallvegetables #healthyeating #healthyrecipe