Gar-licky Oven Roasted Veggies

If you're looking for a simple and delicious recipe that works with whatever veggies are fresh in the market, you will want to give this recipe a go. 

My staples here in Mexico are carrot, onion and zuchini but any root vegetable or tuber works well. 

I cut them into big chunks (3 inches in length or so) so that they retain the slightest crunch after baking.

Tip: Serve them cold as seen here with hummus in place of salad.

Serves 8


5 Large Carrots, cut up in large chunks (approx. 3 inches)

5 Large Zuchini, cut up in large chunks (approx. 3 inches)

3 Large White Onions, quartered

Garlic, at least 3 cloves



3 Tb Olive Oil

Chopped Parsley


1. Preheat your oven to 425 degrees F (220 C) for approximately 15 minutes. Meanwhile, give your veggies a good wash and a rough chop.

2. Take your garlic cloves and smash, chop, and pueree with salt and pepper using the back of your kitchen knife on a cutting board. Coninue working the ingredients until it has developed into thick, rough paste.

3. Load your veggies onto a baking pan and drizzle them with about 2 TB of olive oil. Then smother them with the garlic paste. Get your hands in there and make sure all the veggies get a nice coat.

4. Bake your veggies for approximately 25 minutes. Pull them out and give 'em a shake so that they brown evenly and return to the pan for another 20-25 minutes.

5. Pull the roasted veggies once browned to taste (approx 20-25 more mins) and drizzle them with a bit more olive oil and the chopped parsley. 

6. And done! These keep about a week in the fridge.


Nutrition Facts (per serving)

Calories: 82

Carbs: 16 grams

Protein: 3 grams

Fat: 2 grams

This recipe was brought to you by Xavier, Mexico City's only U.S. trained Fitness + Nutrition Coach serving clients in Cuahtehmoc and Polanco. I'd love to offer you a complimentary session so we can get acquainted. Book now by clicking here.

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