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.
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.