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Cava’s Roasted Veggies


  • Author: Sweta Patel
  • Total Time: 50
  • Yield: 4 people 1x

Ingredients

Scale

Roasted Veggies

  • 2 zucchini’s – diced
  • 2 medium size sweet potatoes – diced
  • 1 red onion – diced.
  • 1 bag of Brussels sprouts – cut in half
  • 35 carrots – peeled and diced
  • 2 tbsp honey
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1/2 tbsp ground cumin
  • salt to taste
  • Avocado oil 23 tbsp

White Garlic Sauce

  • 2 tbsp yogurt
  • 1/4 cup mayonnaise
  • 3 cloves garlic
  • 2 tsp white wine vinegar
  • 2 tsp dried oregano
  • 1 tsp salt

Instructions

Roasted Veggies

  1. Add all the diced veggies onto a baking tray.
  2. Drizzle the honey on top and continue to add all the spices and avocado oil.
  3. Bake at 360F for 15-17 mins. The last 7-10 mins turn the oven to 380F and let the veggies roast until they are nice and golden brown.

White Garlic Sauce

  1. Add all the ingredients into a blender cup, blend until everything is a smooth consistency.

Notes

  • The optionals are endless when it comes to roasting veggies, you can add diced yellow, orange or red bell peppers, broccoli even purple yams, cauliflower, corn, etc.  
  • I like to cut the veggies med size and not too small because when all the veggies get roasted they will shrink half in size. So be mindful of dicing everything to a similar size.
  • I do like to toss them around a few times while there baking so everything gets roasted evenly.
  • I have not tried this recipe in the air fryer and honestly think it will require too much oil and veggies will come out dry. Sometimes roasting it the old school way is the way to go!
  • I did use my large baking sheet for this recipe, you don’t want to overcrowd the veggies when they roast.
  • Also if you feel like the veggies look a bit dry when roasting hit them a little bit more of avocado oil.
  • Prep Time: 15
  • Cook Time: 35
  • Category: Dinner

Keywords: roasted veggies, cava, meal prep, cava bowl, white garlic sauce