One of our favorite ways to enjoy eating vegetables is to roast them. And it’s so easy peasy. Roasted fresh vegetables are delicious as a side dish, or as a main meal served with quinoa or with rice We eat a whole food, plant-based diet (vegan), so we love to have organic quinoa (or rice) topped with a colorful variety of roasted fresh organic veggies as a meal. Roasting veggies add to their already delicious fresh flavo
We often add a few sprigs of fresh herbs for a little extra zing.
You can roast most any of your favorite vegetables. For this particular recipe, we simply chose brussel sprouts, cauliflower, and carrots. We buy organic for many reasons. But the main one is because I’m dealing with MCS (Multiple Chemical Sensitivity).
- 1/2 pound organic brussel sprouts, washed and trimmed
- 1/2 head organic cauliflower, washed and trimmed
- 4 organic carrots, washed and cut into 1-inch pieces
- Prepared quinoa or rice
- Wash all your produce thoroughly. Cut off the bottom of the brussel sprouts. Cut the cauliflower from the core and cut florets into even pieces. Cut carrots into 1-inch pieces.
- Toss Brussels sprouts, cauliflower, and carrots in 2 – 3 tablespoons of oil. Season with salt.
- Preheat your oven to 450 degrees. On a large cooking sheet/pan covered with parchment paper, evenly spread the brussel sprouts, cauliflower and carrots. Depending on the size of your sheet/pan, you may need to use two pans or roast in two batches.
- Bake in oven for 10-12 minutes until your vegetables begin to brown. Remove from oven and set aside, allowing to cool for 3-5 minutes.
- Serve with quinoa, rice, or as a delicious but simple side dish.