OVEN ROAST VEGETABLES

This one is for all of you who are currently doing the WLC and LuRong Paleo challenges. You need vegetables in your diet and you need AVAILABLE FOOD, right? You’re gonna be successful doing things like this for yourself.  Slap a pan of these in the oven and use them for snacks (maybe), in soups (perhaps), served with a poached egg on top for breakfast (oh yeahhhh) or as a side dish with your favorite protein (definitely). Roasting veggies brings out incredible flavor. What are you waiting for? Let’s do this!

INGREDIENTS
1 medium sweet potato, peeled and cut into bite sized pieces
1 red pepper, seeded and cut into bite sized pieces
1 red onion, peeled and cut into bite sized pieces
1 medium zucchini, ends trimmed and cut into bite sized pieces
1-2 Tbsp. oil (coconut or olive)
Salt and pepper to taste

PREPARATION
Heat oven to 400 degrees F/205 degrees C.
Put all of your vegetables onto a sheet pan.
Drizzle with oil and sprinkle with salt and pepper.
Using your hands (the original kitchen tool!) toss the vegetables and then distribute them in one layer on the pan. **Don’t crowd your pan. You may need to use two for everything.

Bake 20-30 minutes or until vegetables are fork tender and browned.

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3 Comments Add yours

  1. jacmcara says:

    You forgot the best veggies ever for roasting – brussel sprouts and cauliflower… roasting brings out their sweetness!

    Like

    1. kikerchef says:

      ..and there’s those too! Have you tried broccoli?

      Like

  2. ninjaneil says:

    Great suggestion!

    Like

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