In my pursuit to cut out grains and add lots of veggies, I’ve started subbing one for the other. Roasted veggies are a fabulous base for dishes like Tikka Masala, a fabulous topping for salads to make them warm and savory, and a fabulous side to any protein dish. They fill you up and don’t leave you feeling sluggish.

I originally learned this recipe from my Mom and Gran. They are incredible at vegetable dishes. I’m pretty excited to be living at home for a few weeks so I can learn some of my mom’s tricks.

So here it is, for your enjoyment, my super simple roasted veggies.

Spring-Time Roasted Veggies (cook time: 45 min, serves: 4-6)

Ingredients

• 6 large carrots
• 2 heads broccoli
• 1 onion
• 10 cloves garlic
• Grapeseed or coconut oil
• Cumin or whatever spices you’re using for the rest of your dish.
• Salt and Pepper
• Any other veggies that are in season

Instructions

1. Preheat the oven to 350°F. Line a shallow baking dish with natural parchment paper.
2. Chop all your veggies into 2 inch pieces and scatter in the baking dish.
3. If you eat oil (I do), spray the veggies with grapeseed or coconut oil. Just enough so the spices will stick.
4. Sprinkle the cumin, salt, and pepper over the veggies.
5. Bake them for 30 minutes or until just starting to brown. Shake the dish every 10 minutes to make sure they cook evenly. **The key with this dish is not to kill the nutrients. Veggies should still be slightly crunchy and only slightly brown.**
6. Enjoy!

I prep a huge batch every week and we eat it for at least 3 dinners. So delicious. I hope you all have fantastic weekends! Love and a big smile – Ash