Roasted Vegetable Medley

If you're looking for a healthy side dish of carbohydrates to pair with your protein or just trying to incorporate more veggies into your meals, this mixed veggie medley is for you! If there's any vegetable in this mix that isn't your favorite, simply replace it with one you DO LIKE and carry on! You can also consider switching up your seasonings to keep this dish exciting week after week - don't be afraid to spice things up.

This works well for meal prep as I simply pop a portion back in the oven at 400 degrees for 10-15 minutes.

Ingredients

• 2 large red or gold potatoes, cubed
• 1 cup of baby carrots or 2 whole carrots, sliced
• 1 red onion, quartered
• 1 yellow squash, sliced
• 1 zucchini, sliced 
• 1 red bell pepper, sliced 
• 3 tsp minced garlic 
• About 1 tsp each of:
• salt
• pepper
• cumin
• paprika
• 3 TBSP avocado oil
• Juice of 1 lemon

Optional toppings:

• Feta cheese
• Parmesan cheese 
• Blue cheese 

Directions

1. Preheat your oven to 425 degrees.
2. Add potatoes, carrots, red bell pepper, squash, zucchini, red onion, and garlic, in a baking dish (I use a 9x13" glass Pyrex one). Season with salt, black pepper, paprika, and cumin. Drizzle with avocado oil. Mix everything well, so that your veggies are evenly coated.
3. Bake for 1 hour or until the veggies are fork tender. Broil on Hi for 2 minutes to give the veggies a little char.
4. Top with the juice of 1 lemon, some freshly shredded parmesan, feta or blue cheese and enjoy!