Garlic Roasted Autumn Veggies | Gluten, Wheat, Dairy, Egg Free


If you haven’t heard me say it enough this season, I’m obsessed with Autumn – everything about it! I love the yummy food, the crisp red and orange leaves, pumpkins, cosy blankets, roaring fires, Hallmark movies, that feeling in the air… everything! One of my favourite things to eat this time of year is roasted autumnal veggies!

I don’t know about you, but to get my 5-a-day, I’m much more of a veg person than a fruit person! Fruit always bloats me so much… the last thing you want! If you’re gonna eat clean, you at least want it to pay off and not make you feel frumpy, gassy and bloated!

These roasted veggies are my favourite to have for lunch during the Autumn season! Filling, nutritious, and super tasty! You can’t go wrong.

If you try out this recipe, let me know how yours turns out! I’d love to know if you love it as much as I do :)!
Make sure to scroll down for the complete recipe! Enjoy! xoxo



serves one for lunch or two as a side dish


It’s difficult for me to write out ingredients as I tend not to measure anything, but I’ll try to guestimate!

• 8 Brussel Sprouts Halfed
• 1/2 Cup Cauliflower (roughly chopped)
• 1/2 Cup Broccoli (roughly chopped)
• Green Beans (I chose random number 7… you can have as much or as little as you like)
• 3 Mushrooms (roughly chopped)

In a separate bowl, combine…

• Olive Oil
• Sprinkle of Salt
• Sprinkle of Pepper
• 3 Cloves of Garlic (Crushed/Pressed)
• …Mix together

Add veggies to the bowl of Olive Oil etc. and mix all together

On a baking tray, lay your ingredients out and throw into a pre-heated oven for 15-20 minutes.

Enjoy warm!

nicki elise

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