Roasted Veggies- Whole 30 Approved

 

One thing about meal prepping is having easy sides to pick and choose from.  Those tend to be more time consuming than preparing an actual meal at times.  One of my favorite things to prep on a Sunday is a pan of roasted veggies that will carry us through for a couple meals.  I do this a couple times each week, and they always turn out amazing.

Ingredients:

3 small/medium sweet potatoes, peeled and diced
2 large zucchini, sliced and quartered
1-2  heads of broccoli*, rough chopped
1 tbsp Extra Virgin Olive Oil
Himalayan Sea Salt
Cracked pepper
Various herbs/seasonings (I use oregano, parsley, basil, typically)

Directions: 
Toss veggies/potatoes in EVOO.
Sprinkle with seasonings.
Place on a foil lined pan coated with olive oil cooking spray or the like.
Roast at 400* for 30 minutes, flipping once.

Enjoy!  

*You can always substitute squash, cauliflower, or various other veggies.  They all roast really well.

I serve these veggies along side of my favorite skillet roasted chicken.