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)
- 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
- Preheat the oven to 350°F. Line a shallow baking dish with natural parchment paper.
- Chop all your veggies into 2 inch pieces and scatter in the baking dish.
- If you eat oil (I do), spray the veggies with grapeseed or coconut oil. Just enough so the spices will stick.
- Sprinkle the cumin, salt, and pepper over the veggies.
- 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.**
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