Easy Roasted Vegetable
We sometimes make it so hard on ourselves when it comes to planning weeknight dinners. The trio of a healthy protein of choice, a basic green salad, and a roasted vegetable makes an easy, delicious meal.
Preheat oven (see guidelines below). Cut vegetables into ~ 1-inch chunks (slice Brussels sprouts in half). Toss with about 1 Tab. ghee or coconut oil and place in single layer on rimmed baking sheet or roasting pan. Bake for 25 - 60 minutes, tossing every 15 minutes, until vegetables are golden and tender when pierced with a fork.
A roasted veggie is delicious on its own, but adding a sauce is also fun - pesto sauce, lemon tahini dressing, peanut sauce, etc.
Preheat oven (see guidelines below). Cut vegetables into ~ 1-inch chunks (slice Brussels sprouts in half). Toss with about 1 Tab. ghee or coconut oil and place in single layer on rimmed baking sheet or roasting pan. Bake for 25 - 60 minutes, tossing every 15 minutes, until vegetables are golden and tender when pierced with a fork.
- 2 pounds Brussels sprouts: 425° for 25-35 minutes (cut in half, toss with 1 Tab. fresh lemon juice right before serving)
- 1 - 2 heads cauliflower, small florets: 400° for 30-40 minutes
- 1 head of red cabbage, ribbons: 400° for 30-40 minutes (cut into ribbons, toss with 1/2-1 tsp. garlic powder + 1/2-1 tsp. paprika)
- 1 large or 2 small butternut squash: I use 1 Tab. butter instead of oil & bake in glass casserole dish, 375° for 30 - 60 minutes
- Mix of carrots, parsnips, beets & red onions: 400° for 40 -60 minutes (great to garnish with freshly chopped parsley)
- See Roasted Vegetable Medley for more ideas
A roasted veggie is delicious on its own, but adding a sauce is also fun - pesto sauce, lemon tahini dressing, peanut sauce, etc.
