Roasted Vegetables Simple Clean Recipe
I love roasted vegetables. This is a simple clean recipe and you can use any vegetable combination of your choice. It could be as simple as using vegetables that need to be used. Root vegetables are probably my favorite to add and to play with.
This day I used heirloom carrots, broccoli, cauliflower, onion, red cabbage and garlic.
The basic method for roasted vegetables
Chop any vegetable of your choice. Your chopping does not need to be perfect. Keep in mind that not all vegetables cook the same so if you combine for instance zucchini and carrots, the carrots will take longer to cook. You might try cutting the zucchini in bigger chunks to slow down their cooking time.
I usually put the chopped vegetables in a large bowl and drizzle with olive oil or coconut oil. Himalayan Salt and pepper. I use my hands to mix all the ingredients together and coat the veggies with the oil but you don’t need a lot of oil. I use about 1-2 tablespoons per 9″ x 13″ glass baking dish.
Fill the baking dish with the coated oil and bake at 400 degrees for 40-60 minutes or until tender. I love to caramelize my vegetables, or brown them slightly. This will bring out the sweetness of root vegetables.
That is it! Simple and Clean.
Beets and Onions! Yum!
Beets and Yams!
Same method for all of these roasted vegetables. The hardest part is the chopping, but I make it easy and not chop small. I don’t even peel my yams or sweet potatoes, I just wash them well.
Leave a comment below and tell us what your favorite combo is.