Roasting vegetables brings out a wonderful sweet flavor as they caramelize from the hot oven. The combinations are endless. I especially like roasted root vegetables like beets, turnips and carrots. All forms of squash roast well as well as cauliflower, onions and peppers. Tomatoes, kale and other leafy vegetables take less time so you will need to add them later and watch carefully. As for the seasoning, that depends on the dish I plan to serve the vegetables with; I try to blend some of the seasonings from my main course. I often use a Cajun seasoning blend or herbes de provence.
Dairy-Free, Gluten-free, Paleo, Whole30, Wildfit
Ingredients
- Washed and cut vegetables
- Olive oil
- ¼ c raw almonds
- Seasoning to preference
- Salt and Pepper
Preparation
- Preheat oven to 400 degrees
- Spread the prepared vegetables on a sheet pan covers with heavy foil.
- Drizzle with olive oil. (Less than a tablespoon will be fine). Sprinkle seasoning and stir to combine.
- Bake the vegetables in the oven until roasted. You will need to turn them after about 15 minutes and about every 10 minutes.
