Roasted Vegetables

Seems easy enough right? Throw some veggies onto a sheet pan, toss in olive oil, garlic, herbs and plenty of salt and pepper. Then why every week do I have a client telling me they haven’t gotten any new vegetables in?

As a nutritionist, variety is hands down one of the most important things I can teach someone. In our guts, we have trillions (yes, trillions) of bacteria that all consume different things. When we eat the same things all the time, we are essentially starving bacteria in our guts. This can lead to things like leaky gut, sibo, gut dysbiosis, and more.

So, how can we combat this? How can we aim to please all the bacteria in our guts? Simple, variety. We have to constantly be feeding our bodies numerous different plant foods throughout the week.

I ask my clients each week with their check in, “What need foods are you having this week?”. This isn’t just so I can see what they are buying, this is so I can encourage variety amongst their diet. This will aid with not only their guts and therefor digestion, but also for their overall consumption of vitamin, minerals and differing types of fiber. There’s a reason you hear, “eat the rainbow”. Think about it, foods contain differing vitamins and minerals, and the more variety you have, the more consumption of differing vitamins and minerals.

So, pick some new veggies each week and roast them up! I love to see what’s in season or just grab something different each week at the grocery store. Never aim to buy what you bought the previous week!

Serves 5

148 grams per serving

176 calories

11 fat | 13 carb | 4 protein | 5 fiber

Search Rushing to the Kitchen Roasted Vegetables on Myfitnesspal

Roasted Vegetables

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5
Calories 176 kcal


  • 8 ounces baby bella (crimini) mushrooms sliced
  • 150 grams baby broccolini (I just used the heads)
  • 540 grams eggplant or 1 large eggplant cubed
  • 5 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 40 grams Italian herb paste (can sub Italian herb seasoning)
  • 1-2 tsp salt or to taste
  • 1 tsp fresh cracked black pepper
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh basil chopped
  • 1/2 spring fresh rosemary chopped


  • Preheat oven to 400F.
  • Toss all ingredients aside from fresh herbs on a sheet pan and bake 20-25 minutes, tossing midway.
  • Remove from oven and toss with fresh herbs.

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