Sheet pan recipes are simple and quick, which makes these roasted vegetables one of the easiest sides to cook up. They are perfect with grilled meats, egg dishes and tons more!

Ingredients

Dozen asparagus, trimmed
Dozen radishes, halved
1 large zucchini, chopped
1 red bell pepper, chopped
1 Tbsp extra virgin olive oil
1 tsp paprika
Salt and pepper, to taste

Yields: 4 servings
Per serving*:
Calories: 62
Net carbs: 3
Protein (grams): 3
Fat (grams): 4

Prep time: 5 min
Cook time: 25 min
Total time: 30 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 375F.

Transfer the vegetables to a parchment lined sheet pan.

Drizzle them with the olive oil, then season with paprika, salt and pepper. Toss well, then spread the vegetables out evenly on the parchment.

Bake for 20-25 min.

Remove from oven and serve with your main of choice. The roasted veggies can also be added to salads, wraps, etc.