Easy Roasted Veggies

Meal prep keeps getting easier!

Try this colorful and EASY vegetable dish. These veggies can be swapped for your favorite veggies of choice and can be enjoyed on a Rest day or Training day!




Serving Size: 1.5 cups mixed veggies
  • Protein - 4.6 g
  • Carbs - 12.4 g
  • Fat - 9.6 g


  • 1 lb. brussel sprouts, halved
  • 1/2 lb. cherry tomatoes, halved
  • 1/2 lb. organic mushrooms, halved
  • 4 tbsp olive oil
  • 2 tsp Italian seasoning or spices of choice
  • 1 tsp salt
  • 1 tsp pepper

Cooking Utensils

  • 8 x 8" or 9 x 9" casserole dish
  • large mixing bowl
  • spatula


  1. Preheat oven to 400F. Wash and slice vegetables as needed. Sliced the veggies to where they are relatively the same size.
  2. Add the chopped veggies to your mixing bowl and combine the olive oil and all spices. Mix with a spatula until well blended. (You can also just place the chopped veggies directly into the casserole dish).
  3. If using the mixing bowl, transfer the coated veggies to the casserole dish.
  4. Bake for 20-25 minutes until vegetables have softened to your liking.
  5. Serve with your protein of choice! ┬áIf it’s a rest day, try serving with salmon or steak. For a training day, enjoy with chicken tenders or shrimp!

Additional Information

Approximately 145 calories per serving.

( 1/2 fist carbs, 1 thumb fat)

*Calories will vary depending on brands of ingredients and if you make any substitutions.

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