One thing the 21 Day Fix has taught me is to eat my veggies. I liked veggies to begin with, but the Fix really upped my veggie intake…and has encouraged me to try lots of new veggie recipes, too. My favorite way to eat them is roasted, and I think you’re going to love these 21 Day Fix Mediterranean Roasted Veggies as much as I do.
A great thing about this recipe is that it’s also really flexible. If you’re missing a veggie, substitute any sturdy veggie you have on hand, such as carrots, fennel, or eggplant. Also, this recipe calls for Herbs de Provence (one of my favorite seasonings), but Italian seasoning can be used instead. This will alter the flavor profile a bit, but the result will still be delicious.
21 Day Fix Mediterranean Roasted Veggies
Prep time: 15 minutes
Cook time: 40-45 minutes
Serves: 4
Ingredients:
- 1 lb. bag mini sweet peppers, seeded and cut in half
- 1 lb. Portobello mushroom caps, sliced
- 1 large red onion, sliced
- 1 lb. Brussels sprouts, trimmed and cut in half
- 2 t. garlic powder
- 2 t. Herbs de Provence (or Italian seasoning)
- 2 T. extra virgin olive oil
- 2 T. balsamic vinegar
- Sea salt and black pepper, to taste
Directions:
Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Add peppers, Portobello mushrooms, onion, and Brussels sprouts to a large mixing bowl. Add garlic powder, Herbs de Provence, olive oil, and balsamic vinegar and gently toss to combine. Season generously with salt and black pepper, to taste.
Arrange seasoned vegetables on prepared baking sheet in a single layer, being careful not to overcrowd. Use two large baking sheets, if necessary.
Place sheet pan in preheated oven and roast for 40-45 minutes, stirring halfway through, or until the vegetables are tender and develop a nice caramelized color. Remove from oven and serve immediately. Enjoy!
This goes great with any protein. Save leftovers to add to a salad the next day!
21 Day Fix Mediterranean Roasted Veggies
Ingredients
- 1 lb mini sweet peppers seeded and cut in half
- 1 lb Portobello mushroom caps sliced
- 1 red onion large, sliced
- 1 lb Brussels sprouts trimmed and cut in half
- 2 tsp garlic powder
- 2 tsp Herbs de Provence or Italian seasoning
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Sea salt and black pepper to taste
Instructions
- Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Add peppers, Portobello mushrooms, onion, and Brussels sprouts to a large mixing bowl. Add garlic powder, Herbs de Provence, olive oil, and balsamic vinegar and gently toss to combine. Season generously with salt and black pepper, to taste.
- Arrange seasoned vegetables on prepared baking sheet in a single layer, being careful not to overcrowd. Use two large baking sheets, if necessary.
- Place sheet pan in preheated oven and roast for 40-45 minutes, stirring halfway through, or until the vegetables are tender and develop a nice caramelized color. Remove from oven and serve immediately. Enjoy!
Notes
Nutrition
The 21 Day Fix program is always changing, and while I do my very best and never want to mess up (perfectionist, yo) please always double check the container counts yourself. Sometimes/usally it’s late at night when I write these posts.
Container counts, per serving (serving size = 1 cup):
- 1 green
- 1 tsp
Weight Watchers Freestyle Points (serving size = 1 cup): 2 points
Here are some other veggie recipes I think you might like:
This would be great to try out this summer. Thanks for sharing at #HomeMattersParty
Wow.
This loks yummy. Never thought of trying out my veggies this way. It’s a must do for me soonest. #bucketlist activated.
Eggplant does not have to be salted first to draw out moisture before roasting?