Roasted Veggies
Yummmm! Try a new way of eating your veggies – you’ll thank yourself if you do. You can roast any veggie but there are a few that you should definitely try, namely, cauliflower, beets, sweet potatoes and brussel sprouts.
Once you’ve roasted cauliflower, you can use the same technique to roast all sorts of vegetables. Some olive oil, salt and pepper is all you really need for most veggies. Experiment with spices as you like. We also recommend trying turnips, mushrooms, onions and winter squashes.
Roasted Cauliflower
Servings 6
Ingredients
- 2-3 lbs Cauliflower cut into bite sized pieces
- 2 T Olive oil extra virgin
- 1-2 T Garlic minced
- ½ t Turmeric
- ½ t Sea salt
- ¼ t Coriander or substitute parsley
- ¼ t Black pepper
- 1 T Lime juice
- 1 T Cilantro chopped
Instructions
- Pre-heat oven to 425°
- Toss all ingredients, except lime juice and cilantro, in a bowl with cauliflower until well coated
- Spread onto parchment lined baking sheet and bake 25-35 min. until golden brown
- Transfer to a bowl, add lime juice and cilantro and serve
Notes
We love spices and will often double the measurements shown above (not the salt), but if you’re new to adding spices to your cooking, start with those given.
