top of page

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.


One Pan Roasted Veggies & Potatoes

Do not forget, you need veggies in your life. Here is a tasty recipe that makes veggies exciting. 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 Brussels sprouts

1 large Red bell pepper

½ cup Banana pepper rings

½ lb Asparagus

8 oz Small red potatoes (any waxy potato will work)

4 cloves Fresh garlic, minced

2 tbsp Oil of choice (I use olive oil)

1 tsp Black pepper, ground

2 tbsp Ground mustard

2 tbsp Balsamic vinegar or apple cider vinegar

Optional: 1 lb lean polish sausage, sliced


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

  2. Prep the veggies and potatoes. Trim and halve the brussels sprouts; deseed and cut red bell pepper into strips or rings; snap off asparagus ends and cut in half; halve red potatoes. If using the sausage like I did (for added protein), slice the polish sausage here as well.

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

  4. In a small bowl, mix the olive oil, pepper, and ground mustard. Toss with the garlic and prepped veggies + potatoes (and sausage if using sausage).

  5. Evenly spread the veggies & potatoes on a large baking sheet. It should only be one layer, so use two baking sheets if needed.

  6. Cook for 25 minutes. Remove from the oven to flip the veggies + potatoes with a spatula and drizzle balsamic vinegar over the top.

  7. Return to the oven to cook for another 10-15 minutes or until the veggies are lightly charred and crisp.


Servings: 6 servings

Serving size: 1 serving/203 grams (not including optional sausage)


Image by Ella Olsson


bottom of page