Happy Monday! Here is another vegetarian recipe idea for you in honor of Meatless Monday!
from thewellnessscientist.com
As easy as this now seems to me, less than 2 years ago I had no idea how to roast my own vegetables! In fact, I would buy very small containers of them for about $5.99 per pound from the hot food bar at my local market.
It couldn’t be simpler, though. The hardest part is peeling & chopping the vegetables, but once you get past that all you have to do is give them a good stir every few minutes and make sure they don’t burn.
All you need to make this recipe are:
- 6 cups cut, fresh seasonal vegetables – whatever kind you like!
I like to start with whatever lovely organic veggies are in season because they are full of flavor and super fresh. In the fall & winter, I love to use butternut squash, and root vegetables like parsnips, carrots, sweet potatoes, and Brussell sprouts. In the spring & summer, I still use carrots and sweet potatoes, as well as broccoli, cauliflower, squash, asparagus spears, and cherry tomatoes. I usually cook about 6 cups of cut vegetables at a time so I have leftovers for lunch at least a couple of days during the week.
- Whole garlic cloves, crushed
- Extra virgin olive oil
- Salt & pepper to taste
Instructions:
Preheat oven to 375 degrees. Throw all of the cut vegetables & garlic on a baking sheet. Add 1 – 2 tablespoons of oil (depending on how many cups of vegetables you are preparing). Make sure all of the vegetables get a light coating of oil, then add salt & pepper to taste.
Roast vegetables for about 20-25 minutes. Some will cook faster than others (like the brussel sprouts, for example). Check every 5 minutes or so, making sure to stir vegetables around cooking all sides evenly.
I recommend serving over cooked millet, spelt, or barley, which are higher in nutrients than rice.
Other recipes you’ll love:
Easy Fish Tacos
Vegetarian Lean Lasagna