This is something I do all the time. It’s really simple and tastes out of this world. You can either use it as a side, a main course with a grain, or on pasta. Love this! I hope you do too. Leftovers are great tossed with some balsamic vinegar in a salad, or thrown in a blender with some broth or water for an amazingly creamy soup. The possibilities are endless, and this is an excellent way to clean out your fridge.
1. Preheat oven to 400 degrees.
2. Take chosen veggies and cut into similar sized pieces.
3. Put on a cookie sheet.
4. Drizzle with oil & mix ‘em up really well so everything’s coated. You only need about 2 tablespoons. I use either extra virgin olive or extra virgin cold-pressed coconut oil.
5. Sprinkle with sea salt. If you’ve got fresh herbs just toss em on. Rosemary, thyme and/or sage are great.
6. Pop in oven. Cooking time will depend on the size of the pieces. Check on them after 10-15 minutes unless you cut them into teensy pieces. When the bottom is browned and carmelized, flip them over & roast for another 8-12 minutes, or until browned.
Veggies that you can roast: Onions, Garlic (roast garlic in their skins, they’ll pop right out when they’re done), Sweet Potatoes, really any potatoes, Beets (YUM!), brussel sprouts (these roast pretty quickly) Asparagus (Awesome! but the skinny ones cook super fast) Peapods (quick) Zucchini, (actually, all squash is great) Broccoli, Cauliflower, Tomatoes, Carrots, Portobello Mushrooms, Root veggies work extremely well. Make sure to peel carrots, beets, parsnips, etc. before roasting.
Don’t roast things like: Peas, Celery, Radish, Lettuces, Greens, sprouts or anything delicate that will fall apart.
Enjoy!
