Roasted Vegetable Recipes


Roasting is a simple and healthy way to cook vegetables. All you need is a bit of salt, pepper, oil and an oven and you can transform nearly any vegetable into something sweet with a caramelized and crunchy exterior and a soft, juicy interior.
When cooked properly, roasted vegetables not present well, but also have a delicious and earthy flavorful side dish or meal!

Cauliflower – Tossed in a lemon-garlic dressing, this delicious roasted cauliflower is healthy and naturally high in vitamin C.

You will need:                                                                                                                                                   1 clove garlic
zest and juice of 1/2 lemon
1/2 tsp sea salt
freshly ground black pepper (to taste)
2 to 3 tbsp olive oil (or other oil of your choice)                                                                                         1 whole head cauliflower
nutritional yeast or non-dairy parmesan cheese* (optional)

How to do it:                                                                                                                                                 Dressing – crush the garlic over a large bowl. Add the lemon zest, lemon juice, salt and pepper. Whisk in the olive oil. Set aside while you prepare the cauliflower.                                                       To start the cauliflower, preheat your oven to 450° degrees Fahrenheit. Remove the large florets from the cauliflower and cut them into even-sized pieces. Any of the very large florets can be sliced in half so each piece has a flat side. Place the cauliflower in the dressing and toss to coat.
To roast the cauliflower, line a baking sheet with parchment paper. Lay cauliflower cut-side down, so they caramelize nicely. Roast for about 10 minutes before tossing. Return to the oven for about 3 or 4 minutes or until it is almost cooked through.
Once it is almost cooked through, sprinkle nutritional yeast or grate some fresh parmesan cheese over top, if desired.
Transfer to a serving dish and enjoy.

Brussels Sprouts –

You will need:                                                                                                                                                    1 lb Brussels sprouts
1 to 2 tbsp oil (grapeseed or coconut)
sea salt, to taste
freshly ground black pepper, to taste

How:                                                                                                                                                                Preheat the oven to 400°F (205°C). Wash, dry and trim the Brussels sprouts. Cut in half lengthwise. Place into a bowl and toss with the oil and salt and pepper to taste. Arrange cut-side down on a parchment-lined baking tray. Place into the oven and roast for 8 to 12 minutes or until golden, turning once, if necessary.
Once done, serve immediately.

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