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Roasted Vegetables

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"I began roasting rather than steaming veggies and found my children and husband liked them so much better."

Serves 4 | Prep Time 15 minutes | Cook Time 30 minutes

Why I Love This Recipe

I love veggies of all types but my picky eater husband and one of my children always balked at steamed veggies. I decided to roast the cauliflower and broccoli I would normally serve steamed and their enthusiasm over how delicious it was had me sold! Roasting tends to bring out the natural sugars and just gives the veggies a different texture as well, which is often what they don't like but don't realize!

If you have "picky eaters" and want to include a vegetable they may balk at - like Brussels sprouts - why not combine them with carrots or sweet potatoes?  They will be more likely to give them a try and the flavors beautifully balance each other out.

Ingredients You'll Need

Any one or combination of veggies you like, including, but not limited to:
whole or Italian green beans
Brussels Sprouts
sweet potatoes
grape tomatoes
mushrooms (Portobellos, white button, baby Bellas)
sugar snap peas
any winter squash like butternut
Can be fresh or frozen and I recommend organic
1-2 tablespoons avocado oil, coconut oil, pasture butter or ghee 
Sea salt, black pepper and any other spices or herbs you like!
I especially like salt, pepper and cinnamon with sweet potatoes, ginger with carrots, garlic with broccoli and Herbamare with Brussels sprouts


Arrange veggies in a single layer on a baking sheet lined with aluminum foil sprayed with spray oil;

Drizzle with 2 tbsp.of oil and toss to coat; season and roast at 350 degrees for 30-50 minutes depending on your oven and the vegetables.

Serve and enjoy!

Pairs Well With

Roasted vegetables are the perfect side dish to any main dish protein whether fish, poultry or beef! They are great for lunch when left over and can be further chopped and added to a breakfast omelet or fritatta.

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