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Roasted Vegetables

Roasted Vegetables

Roasted Vegetables

We love to roast vegetables, it brings out their flavor and caramelizes them. You can roast ANYTHING! Some of our favorite veggies to roast are red cabbage, snap peas, broccoli, asparagus, cauliflower, brussel sprouts, potatoes, eggplant, root vegetables, zucchini, onions (really almost anything)! Just follow these 3 basic steps.

  1. Preheat your oven to 40o degrees.
  2. Toss a couple tablespoons of oil for every pound of veggies, our favorite oil to use is avocado oil.
  3. Toss with salt and pepper (any herbs/spices), then place them in the oven on a rimmed baking sheet.
  4. Cook times will vary but can go from 30 minutes up to an hour depending on how brown you like them, what you’re roasting and how many veggies you put on your baking sheet.

 

Author Nan

Recipe Notes

In this dish we roasted multi-colored carrots and new red potatoes using avocado oil, cooked for 45 minutes, tossing a few times during the cooking process. When the veggies came out of the oven we squeezed 1/2 a fresh lemon, lemon zest, and fresh dill on top.

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