Big Batch Roasted Vegetables
How to make a huge batch of roasted vegetables for meal prep or for serving guests for any holiday or gathering! These easy yet delicious roasted vegetables always receive compliments!
Servings: 8 to 12 Servings
Calories: 196kcal
Ingredients
- 6 large carrots chopped (4 cups)
- 1 large red onion sliced (3 cups)
- 2 large sweet potatoes chopped (7 cups)
- 2 large zucchini chopped (5 cups)
- 3 bunches broccolini chopped (6 cups)
- 1 red bell pepper chopped (1 ½ cups)
- ⅓ cup avocado oil
- 1 Tbsp sea salt
Instructions
- 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. The exact amount of time will depend on the type of vegetables you use.
- Serve roasted vegetables alongside your main entrée and enjoy!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1Serving (of 10) | Calories: 196kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Fiber: 6g | Sugar: 12g