Roasted Vegetables

Roasted Broc and Cauli

How awesome is this weather!? The warm days paired with day light savings time is just what I needed! I can finally take Mojo (the pup) on a walk after work and I will be able to make more recipes because I will have more daylight to take pictures. Yesterday, we were stuck in marriage classes allllll day. Seriously all day. It was torture since it was so nice out! We did get a little 15 minute break and Nick and I took a walk around the entire building and even found a tree and did a few pull ups. Have to make the best out of every situation!

Roasted vegetables are my ultimate favorite way to eat cooked veggies! It is really quick and easy too. You can roast just about any vegetables but broccoli, cauliflower, carrots and asparagus is my favorite. Roasted green beans are also really good. Try roasting brussels sprouts. After you do, you will actually like brussels sprouts! I promise you. You can also roast sweet potatoes, white potatoes and squash this same way.

Seriously it is so easy. All you do is cut up your veggies, toss them in some oil, salt and pepper them, and pop them in the oven. Simple as that! If you are sick of steamed, raw or cooked veggies, this will definitely change things up a bit and you will always want roasted vegetables! I love roasted veggies so much that I have them on my wedding menu!

Roasted Carrots

 

Roasted Vegetables

Ingredients

  • Vegetable of choice (i.e. broccoli, cauliflower, carrots, asparagus, brussels sprouts, green beans, taters)
  • 2-4 tbls of fat of choice (i.e. coconut oil, extra virgin olive oil, animal fat)
  • salt and pepper to tastes

Method

  • Preheat oven to 425 degrees
  • Cut or chop your veggies and place them in large bowl. You can also place them in a 1 gallon Ziploc bag.
  • Add oil to bowl or bag. Melt the coconut oil first if that is what you choose. The amount of oil will depend on how many veggies you have. If the Ziploc bag is pretty full, you will probably need about 4 tbls of oil.
  • Toss the veggies in the bowel to coat with oil or shake the Ziploc bag to coat veggies.
  • Place on a baking sheet and sprinkle with salt and pepper.
  • Cook for 30-40 minutes and stir every 15 minutes. If you want them more burnt (the best way) cook them as long as needed.
  • Pair with the rest of your dinner and eat up!

Roasted Asparagus

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4 thoughts on “Roasted Vegetables

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