Big Batch Roasted Vegetables is here for those of us who love meal prepping in huge batches or who serve guests for dinner parties or special occasions.

This nutritious and easy to prepare side dish makes a generous 8 to 12 servings and always receives compliments!

– carrots – red onion – sweet potatoes – zucchini – broccolini – red bell pepper – avocado oil – sea salt



Preheat the oven to 420 degrees Fahrenheit. Chop all of the vegetables into similar sizes (about 1 ½ to 2-inch chunks will work great) and transfer them to a roasting pan.

Pour the avocado oil over the vegetables and sprinkle with all of the sea salt.


Use your hands to toss everything together until all of the vegetables are coated in oil and salt. If it seems like they need more oil, don’t be afraid to add 1 to 2 tablespoons more (just avoid adding too much).



Place the roasting pan on the center rack of the preheated oven and roast for 30 minutes. Remove the vegetables from the hot oven and use a wooden spoon or large cooking spoon to give them a good stir.

Place them back into the oven and roast vegetables for another 20 to 30 minutes, or until the potatoes are cooked through and the vegetables have reached your desired level of doneness.


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