Vegetables are an important part of a healthy, balanced diet. You won’t find a recipe that as simple and delicious as this one for roasted vegetables. It’s a classic!

I like to leave the root veggies undisturbed when adding the green beans, so that they have one really nicely charred side to them at the end of the cook time. The onions become mouthwateringly tender.

Feel free to use other veggies, such as sweet potato, beets, cauliflower, or bell peppers.

Courtesy of RealHealthyRecipes.com

Servings: 6

Here’s what you need

• 3 parsnips, peeled and cut into large chunks
• 8 large carrots, peeled and cut into large chunks
• 1 red onion, cut into thick wedges
• 1 tablespoon olive oil
• sea salt and black pepper
• ½ pound green beans, trimmed

Instructions

1. Preheat the oven to 425 degrees F. Lightly grease a rimmed baking sheet with olive oil.
2. In a large bowl, toss the parsnips, carrots and onion with the olive oil and generously season with salt and pepper. Arrange on the prepared baking sheet in a single layer. Roast in the preheated oven for 30 minutes.
3. After 30 minutes, add the green beans on top of the roasting veggies and place back in the oven for an additional 15 minutes. Mix the veggies together and serve. Enjoy!

Nutritional Analysis

One serving equals: 95 calories, 3g fat, 18g carbohydrate, 7g sugar, 138mg sodium, 5g fiber, and 2g protein.

Here’s a one-pan dinner roast that makes healthy eating simple and delicious. Fitness dinners simply don’t get easier to prepare than this. Feel free to use whatever vegetables you have on hand that are seasonal and fresh.

Courtesy of RealHealthyRecipes.com

Servings: 6

Here’s what you need

• 1 Tablespoon chopped fresh thyme
• 1 Tablespoon Dijon mustard
• 4 bone-in, skin-on chicken breasts
• 1 Tablespoon pure maple syrup
• 4 cups peeled and cubed butternut squash
• 3 large shallots, peeled and quartered
• ½ acorn squash, seeded and cut crosswise into slices
• 2 cups Brussels sprouts, trimmed and halved
• 2 Tablespoons coconut oil, melted
• 1 Tablespoon olive oil
• ½ teaspoon sea salt
• 1 teaspoon black pepper, divided

Instructions

1. Place a rimmed baking sheet into the oven and preheat to 425 degrees F.
2. Combine the thyme, Dijon and syrup in a small bowl; brush over the chicken. Remove the pan from the oven, place the chicken on the pan and bake for 20 minutes.
3. Add the squashes and Brussels sprouts to the pan with the chicken. Top the veggies with the coconut oil, olive oil, ¾ teaspoon sea salt and ¼ teaspoon black pepper. Return to the oven for another 20 minutes. Serve immediately.

Nutritional Analysis

One serving equals: 464 calories, 11g fat, 21g carbohydrate, 5g sugar, 399mg sodium, 4g fiber, and 35g protein.