Roasted Vegetable Medley
Leftovers are great! To simplify, roast one vegetable.
Choose a mix of your favorite vegetables to get about 8 cups chopped:
*Optional spice mix (instead of salt & pepper):
Preheat oven to 400°. Heat fat/oil in in rimmed baking sheet while chopping vegetables. Mix melted oil with vegetables and seasoning. Bake for 30 – 45 minutes., tossing every 15 minutes, until vegetables are golden and tender when pierced with a fork.
Roasted veggies are delicious on their own, but adding a sauce is also fun - pesto sauce, lemon tahini dressing, peanut sauce, etc.
Choose a mix of your favorite vegetables to get about 8 cups chopped:
- beets
- broccoli
- Brussels sprouts
- butternut squash
- carrots
- cauliflower
- Daikon radish
- fennel bulb
- jicama
- kohlrabi
- pumpkin
- sweet potatoes
- zucchini
- 2 - 3 Tab. ghee, butter or coconut oil
- 1 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
*Optional spice mix (instead of salt & pepper):
- 1 tsp. ground cinnamon
- 1 1/2 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. turmeric powder
- 1/4 - 1/2 tsp. freshly ground black pepper
Preheat oven to 400°. Heat fat/oil in in rimmed baking sheet while chopping vegetables. Mix melted oil with vegetables and seasoning. Bake for 30 – 45 minutes., tossing every 15 minutes, until vegetables are golden and tender when pierced with a fork.
Roasted veggies are delicious on their own, but adding a sauce is also fun - pesto sauce, lemon tahini dressing, peanut sauce, etc.
