Roasted Vegetables
INGREDIENTS
  • Cooking Time: 30 minutes
  • Servings: 4
  • Preparation Time: 15 minutes
  • Any one or combination of veggies you like, including, but not limited to:
  • whole or Italian green beans
  • cauliflower
  • carrots
  • broccoli
  • zucchini
  • 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
DIRECTIONS
  1. Arrange veggies in a single layer on a baking sheet lined with aluminum foil sprayed with spray oil;
  2. 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.
  3. Serve and enjoy!
RECIPE BACKSTORY
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.