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Aligned Health Practice is to impart nutrition knowledge and skills to individuals, apply evidence-based research during the healthcare process, take part on the inter-professional healthcare team, and guide many in creating individualized and sustainable practices that align one’s physical, mental, and social well-being.


Garlic Herb Roasted Veggie Blend

Broccoli, carrots, onion, zucchini, tomatoes, and potatoes all tossed with fresh herbs and roasted to perfection. High in fiber, complex carbs (thanks, potatoes), and vitamins + mineral for a nutritious, crisp side. Have alongside a lean protein of choice for a more complete meal or have these veggies as a snack. Feel free to mix up the veggie combination for anything in you like!



1 lb. Medium carrots, cut into 2 inch pieces

1 large Red onion, cut into 1-2 inch chunks

8 oz Baby red potatoes (any waxy potato will work), halved

1 ½ cup Broccoli florets

1 large Zucchini, sliced

8 oz Cherry tomatoes, halved

4 cloves Fresh garlic, minced

3 tbsp Oil of choice (I use olive oil)

1 tsp Black pepper, ground

1 tbsp Minced fresh thyme

1 tbsp Minced fresh rosemary

Directions: Preheat oven to 400 degrees F. Spray baking sheet with cooking spray.

  1. Prep the veggies and potatoes. Cut carrots into 2-inch pieces; cut red onion into 1-2 inch chunks; halve the red potatoes; slice the zucchini; halve the cherry tomatoes

  2. Cut the garlic into chunky pieces. Set aside. I used pre-minced fresh garlic, so I could skip this step.

  3. In a large bowl, mix 2 tbsp olive oil, pepper, and fresh herbs. Toss with the garlic, carrots, onion, potatoes, and broccoli florets. Evenly spread the veggies & potatoes on a large baking sheet. It should only be one layer, so use two baking sheets if needed.

  4. Cook for 20 minutes. In the meantime, toss the remaining 1 tbsp oil with the cherry tomatoes and zucchini.

  5. Remove the veggies from the oven; flip the veggies + potatoes with a spatula them add in the tomatoes and zucchini, spreading them evenly throughout the pan.

  6. Return to the oven to cook for another 15-20 minutes or until the veggies are lightly charred and crisp.


Servings: 6 servings

Serving size: 1 serving (261 grams)


Image by Ella Olsson


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