Acorn Squash, Batch Cooking, Brussels Sprouts, Butternut Squash, Cabbage, Carrots, Cauliflower, Eggplant, Hey, I Can Make That!, Main Dishes, Mushrooms, Onions, potato, Sweet Potato

No Oil – Roasted Vegetables Recipe

Roasted Vegetables
Easy to make!

Best to make 2 batches because you might eat one all by yourself. I love this method of cooking! If you have a root vegetable that you don’t know what to do with, like a turnip, beet, yam, radish, etc., this is the simple way to make it taste delicious!

You could roast other vegetables as well. I love this method of cooking because you don’t have to stand over a stove and you can fill all the racks of your oven, with trays of deliciousness!

INGREDIENTS:

12 ounces Brussels sprouts
2 large stalks broccoli, cut into florets
1/2 head cauliflower, cut into florets
8 ounces baby carrots, cut in half
1 bunch asparagus, hard ends removed and cut into 2″ pieces
6 cloves garlic, minced

1/4 cup (my favorite) salt substitute

 2 tablespoons Italian Seasoning

 2 tablespoons balsamic vinegar

INSTRUCTIONS:

Preheat oven to 375 degrees F.
To prepare Brussels sprouts, cut off stem base, peel outer leaves and cut a cross 1/4″ deep in base of stem.

Toss all ingredients, (except dry seasonings) in a large bowl. Pour into a large baking pan that has been lined with a silicone baking mat  or unbleached parchment paper and spread evenly. Sprinkle with dry seasonings.

Cover and bake for 30 minutes.

Remove the cover, stir, and bake for an additional 30 minutes or until vegetables are tender, stirring occasionally.

Note: Can use frozen vegetables instead of fresh. In the picture, I just used the vegetable I had, the vegetables in the recipe are just a suggestion. Also, you can vary the seasonings to your taste. 

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Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!