Roasted Detox Veggies

Servings: 6 Time: 30 mins

Ingredients

• 2 medium beets, peeled and cut into wedges

• 2 cups broccoli florets

• 2 large carrots, peeled and sliced into rounds

• 1 small red onion, sliced into wedges

• 4 garlic cloves, minced

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon dried thyme (or 1 tablespoon fresh)

• 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)

• 1/2 teaspoon dried oregano

• 1/2 teaspoon sea salt

• 1/4 teaspoon black pepper

• 1 tablespoon fresh lemon juice

  
  

Directions

1. Preheat oven to 400°F.
   

2. In a large bowl, toss beets, broccoli, carrots, onion, and garlic with olive oil, thyme, rosemary, oregano, salt, and pepper.
   

3. Spread the vegetables in a single layer on a parchment-lined baking sheet.
   

4. Bake for 25-30 minutes, stirring halfway through, until veggies are tender and slightly caramelized.
   

5. Finish with lemon juice and toss lightly before serving.

   
   

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Notes:

• Storage: Place leftovers in an airtight container and store in the fridge for up to 3 days.

Roasted Detox Veggies.pdf

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