How to Roast Vegetables

Roasting is on of my absolute favorite ways to eat almost all vegetables. Often roast a pound or so of various things with dinner and then pack up a portion for salad the next day. Such an easy and delicious time saver—try it with someone who isn’t often a big fan of vegetables!

 

roast-all-the-veg

Roast all the veg

makes 4–6 servings

1–1 1/4 cups of tough vegetables like sweet potato, onion, cabbage & broccoli; cut into bite sized pieces
3 1/2 tablespoons safflower oil or ghee (be conscious of the smoke point!)
Large pinch of dried crushed red pepper (optional)
Salt

  • Preheat oven to 400°F. Drizzle oil all over a foil lined baking sheet and add veggie bites. Sprinkle with red pepper flakes, then toss. Roast 10—12 minutes. Stir and return to oven for about another 10 minutes. When broccoli begins to brown, remove it and sprinkle with salt. Toss and serve immediately.

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