New Recipe: The Most Delicious Baked Veggies You’ll Ever Eat

I haven’t been this excited about vegetables in a while.

Towards the end of 2018, I got in a cycle of roasted brussels sprouts, cauliflower, broccoli that I was still enjoying, but it was getting quite repetitive.

Enter: leeks + new ceramic dish + 45 minutes in the oven.

I don’t know that I’d ever even had a leek, let alone even knew which part to use. Spoiler: use only the white part and they are delicious.

The best things about this recipe are:

  • You could use any veggies you want or throw in any veggies that are going bad and you need to use up.
  • This dish is vegetarian, but you could add any protein or eat it on the side. We mixed in extra lean ground turkey (surprise) after.
  • You’ll definitely have enough for leftovers or you could make this in a smaller pan.
  • You could recycle this the next night as an egg scramble, with pasta or cheese or really reinvent it however you want.
  • After chopping, it cooks for 45 minutes so you could squeeze in a workout or go be productive with other things.
After. All caramelized goodness.

Ingredients

  • Half red onion
  • Half sweet yellow onion
  • Two green bell peppers
  • Two leeks (only the white parts)
  • One sweet potato
  • A few tiny red potatoes
  • Lemon, quartered (I didn’t have one on hand)
  • 1 Tbsp. (or more) olive oil
  • Salt & pepper
  • Thyme

Directions

  1. Preheat the oven to 425-450 degrees.
  2. Roughly chop all the vegetables and lemon.
  3. Drizzle with olive oil, salt and pepper, thyme.
  4. Cook for about 45 minutes.
  5. Serve!

What would you add to this recipe? If you try it, let me know on instagram and tag @hellostrength1

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