Green Vegetable Tray Bake
This vegetable tray bake recipe is so versatile, you can really swap in any vegetables you like. I chose to do this particular version with only green vegetables, but other vegetables like carrots, cabbage, beets, red onion and bell peppers all work very well too.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 8 servings 1x -
Category: Sides -
Method: Baked
Category:
Method:
Units
Scale
Ingredients
- 1 head broccoli
- 1 large zucchini
- 1 bunch asparagus
- 1 lb Brussel sprouts
- 4 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 freshly ground pepper
- 1/2 teaspoon garlic powder (optional)
Instructions
- Preheat oven to 400°F.
- Being by preparing the vegetables. Rinse and chop vegetables; remove broccoli florets, trim asparagus ends and cut in half, cut zucchini into cubes, trim Brussels sprouts and cut in half.
- Add chopped vegetables to a large rimmed baking sheet, drizzle with olive oil, and season with salt, pepper and garlic powder (optional).
- Using your hands, gently toss vegetables in olive oil to ensure they are all well coated.
- Transfer baking sheet to the oven for 20 minutes until vegetables are all lightly cooked through.
- Remove from the oven and allow to cool completely. The vegetable can be served immediately or stored in the fridge for up to 4 days.
- Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 127 calories
- Sugar: 4 grams
- Fat: 8 grams
- Carbohydrates: 14 grams
- Fiber: 6 grams
- Protein: 6 grams
Find it online: https://kaynutrition.com/green-vegetable-tray-bake/