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Roasted Veggies, with Pineapple! Recipe

These roasted veggies are great all week long and can be thrown into many different types meals. The pineapple adds a nice pop of sweetness and tang to an otherwise standard roasted veggie tray. Try them as a side on a chicken and rice night, a bean and rice night, with polenta and eggs or with roasted sweet potatoes and a piece of fish.

1 cup frozen pineapple
1 large red onion
2 bell peppers, any color
2 beefsteak tomatoes
spray oil
salt and pepper
seasoning blend (optional)*

1. Preheat an oven to 400 degrees.
2. Cut up red onion, bell peppers, and beefsteak tomatoes into about the size of the pineapple chunks.
3. Spray a thin layer of oil on a baking sheet (unless they are nonstick or silicone, then no oil needed).
3. Scatter frozen pineapple and all veggies on the baking sheet, mixed together.
4. Spray a thin layer of oil over all 3.
5. Shake salt, pepper, and any seasoning blend you’d like over the top of the veggies.
6. Bake for 15 minutes and then stir the veggies around on the baking sheet.
7. Bake for an additional 15-25 minutes, until veggies are tender.
8. Enjoy the roasted veggies with your protein-rich food (meat, eggs, tofu, tempeh) and carb-rich food (rice, pasta, bread, polenta, potatoes, sweet potatoes) at any meal.

*I like really any of the Penzey’s spices spice blends. I also enjoy Trader Joe’s Zaatar, Chili seasoning, Green Goddess seasoning and Mushroom umami blend. Or you can simply shake cumin and coriander and a bit of cayenne pepper over the veggies.

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