If you’re looking for a simple yet flavorful way to get more veggies on your plate, you can’t go wrong with Pink Salt Roasted Veggies. This dish is a colorful medley of root vegetables and seasonal favorites, tossed in olive oil and roasted until tender and slightly crisp. What sets it apart? A finishing sprinkle of pink Himalayan salt, which adds not only depth of flavor but also a trace of essential minerals.
Whether you’re doing a detox, meal prepping for the week, or just want to elevate your side dishes, this recipe is a go-to. It pairs perfectly with any protein, or you can enjoy it on its own as a warm, nourishing plant-based bowl.
Ingredients:
- 2 carrots, peeled and sliced
- 1 sweet potato, cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon pink Himalayan salt
- Cracked black pepper, to taste
- Optional: garlic powder, dried thyme, or rosemary
Instructions:
- Preheat oven to 400°F (200°C).
- Chop the vegetables into similar-sized pieces for even roasting.
- Toss them in olive oil, pink salt, and pepper (plus optional herbs or spices).
- Spread out on a baking sheet lined with parchment paper.
- Roast for 25–30 minutes, flipping halfway through, until edges are golden and crisp.
The result? A tray of caramelized, tender veggies with just the right amount of salty snap. These Pink Salt Roasted Veggies make clean eating exciting—and they’re as beautiful as they are nutritious. Add them to salads, grain bowls, or enjoy as a standalone dish that’s anything but boring.