Roasted Vegetables

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Roasted vegetables are the best! Easy, healthy, and delicious. I make dishes like this very often- mostly because it makes enough for a few meals and it goes with chicken, fish, or beef.

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My life motto is to try and make the healthy choice… you know, something that fuels your body with the right nutrients and makes you feel good! I eat these roasted veggies by themselves, on top of salads, or with protein.

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The fact that they are so versatile makes me more motivated to make them during the week. So pretty much, there is no excuse to not get in the kitchen and throw something yummy together!

Ingredients
-2 cups broccoli florets
-2 cups brussels sprouts (quartered)
-1 cup white pearl onions (quartered)
-~1/4 cup olive oil (add more if needed)
-4 large cloves garlic (minced)
-S & P to taste
-optional: red pepper flakes

Directions
Preheat oven to 425 degrees. Cut all of your vegetables and spread them evenly in a pyrex baking dish. Drizzle with olive oil and toss. Sprinkle with salt, pepper, and minced garlic and toss again. Place in the oven for ~20 minutes (give of take a few minutes) or until veggies look wilted and tender. This dish is a great side as it pairs with most proteins well. Enjoy!