Roasted Veggies

By Katie Guinn

It’s been a struggle for me in the past to eat my veggies. Veggies are so good for you; they contain antioxidants, vitamins, nutrients, and fiber. Not to mention that they help curb your appetite and aid in fat loss. But the problem is getting them to taste good. After years of “steaming frozen broccoli”, I have found a much more palatable way: ROASTING! It’s quick, easy and most of all, delicious!!


1 large bag of raw broccoli florets, cauliflower, brussel sprouts, sliced zucchini or vegetable of your choice

Coconut oil cooking spray

McCormick Garlic and Herb seasoning

Pink Himalayan Sea Salt


Generously spray a cookie sheet with cooking spray. Place veggies on the sheet and spray with cooking spray again. Sprinkle veggies with seasoning and salt. Bake at 400 degrees for 25 minutes.



*Note. For zucchini, I bake 20 minutes for each side, flipping halfway, for a total of 40 minutes.