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| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
- 2 cups broccoli florets
- 3 cups butternut squash
- 1/2 sweet onion roughly chopped and separated
- 2 cups cauliflower florets
- 2 medium sweet potato washed and cubed
- 1 yellow bell pepper seeded and chopped
- 2 cups Brussels sprouts trimmed and cut in half
- 2 tablespoons avocado oil
- 2 teaspoons kosher sea salt
- 1 teaspoon Italian Seasoning optional
Ingredients
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Rate this recipe!
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Instructions
- Heat oven to 425 °F
- Cut veggies into small pieces
- Combine veggies in a bowl and toss with oil making sure to coat all the vegetables evenly
- Season with salt
- Place veggies on a nonstick baking sheet spreading out in a single layer (you may need to use two baking sheets).
- Bake for 25 minutes or until the veggies are tender and lightly browned
- Serve over a bed of lettuce, or a bowl of rice or quinoa
Recipe Notes
You can personalize this recipe. Use the veggies you can tolerate or prefer to eat. Remember that eating the rainbow provides our body with the fuel it needs to fight disease and reduce inflammation.
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