Roasted Veggie Bowls

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Some recipes are so simple, they hardly require a recipe. This is one of those recipes. However, I wanted to share it as a reminder that your meals don’t have to be created using a big “to do” recipe. This meal features fresh vegetables, a little olive oil, crushed red pepper flakes, salt, and pepper. How simple is that? This one is a go-to for us during the week because it’s easy to make, super filling, and obviously delicious. Everyone in our household is happy after a big bowl of roasted veggies!

When you make this recipe, don’t forget to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. I would love to see how your vegetables turn out!

Roasted Veggie Bowls

Sweet Pea Living
A simple low-carb meal that's packed with fresh & crispy oven-roasted vegetables.
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 4 people
Calories 307 kcal

Ingredients
  

  • 8 red potatoes halved and quartered
  • 2 cups Brussels sprouts halved
  • 8 cloves garlic peeled
  • 1 red onion cut into chunks
  • 1 yellow onion cut into chunks
  • 1 cup mushrooms quartered
  • 2 green bell peppers sliced
  • 2 cups broccoli florets
  • 1 cup cherry tomatoes
  • 1 cup asparagus de-stemmed and cut into thirds
  • 3 tbsp olive oil extra virgin
  • 3 tsp crushed red pepper flakes
  • salt and black pepper to taste

Instructions
 

  • Preheat oven to 450° F.
  • In a large bowl, combine potatoes, Brussels sprouts, garlic, 1 tbsp olive oil, 1 tsp crushed red pepper flakes, salt, and black pepper. Move to a large baking pan and bake for 45 minutes. Stir vegetables every 15-20 minutes to prevent burning.
  • In a large bowl, combine red onions, mushrooms, green bell peppers, broccoli, 1 tbsp olive oil, 1 tsp crushed red pepper flakes, salt, and black pepper. Move to a large baking pan and bake for 30 minutes. Stir vegetables every 15-20 minutes to prevent burning.
  • In a large bowl, combine tomatoes, asparagus, 1 tbsp olive oil, 1 tsp crushed red pepper flakes, salt, and black pepper. Move to a small baking pan and bake for 10 minutes.
  • Remove all vegetables from pans. Serve hot and enjoy!

Video

Nutrition

Calories: 307kcalCarbohydrates: 46gProtein: 11.6gFat: 12gSaturated Fat: 0.3gCholesterol: 0mgSodium: 214mgFiber: 13gSugar: 13gVitamin C: 31mg
Keyword Bowls, Low Carb, Roasted Vegetables
Tried this recipe?Mention @sweet.pea.living or tag #sweetpealiving on Facebook or Instagram!

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