Classic Roasted Vegetables – Perfect Side Dish
Nutritious and delicious food makes me happy. But when a yummy, healthy dish is so simple to prepare….now that really gets me juiced up! Simple means you’ll keep doing it again and again. And roasting your vegetables is something you’ll want to do year round. You just change up the vegetables depending on the season.
When it’s cold outside we want warm, comforting foods so I chose sweet potatoes, cauliflower, brussel sprouts, and baby bella mushrooms.
SWEET POTATOES are a fabulous source of vitamin A and help keep your blood sugar balanced.
CAULIFLOWER + BRUSSEL SPROUTS are both in the cruciferous family; a type of vegetables you should eat 2-3 times a week at least. These vegetables are superstars in the areas of antioxidants, fiber and folic acid. Think cancer-prevention, digestion, and energy
LAST BUT NOT LEAST, MUSHROOMS! Did you know mushrooms are the only non-animal source of vitamin D? We need all the vitamin D we can get, especially in the winter months. I never go to the grocery story or farmer’s market without picking up some mushrooms.
Now that we know how healthy these veggies are, let’s learn how to make them taste good.
ROASTED VEGETABLES RECIPE
(gluten free + dairy free + vegetarian)
Prep Time: 10 min
Total Time: 40 min
Serves 2-4 people
Requires: 2 baking sheets
INGREDIENTS: Use organic whenever possible.
- 2 tablespoons extra virgin olive oil (look for first cold pressed)
- Half head of cauliflower, washed and cut into bite-sized pieces
- 1 small sweet potato, peeled and cut into bite-sized pieces
- 1 small package of mushrooms, washed and stemmed. (I used Organics brand baby bellas)
- 2 big handfuls of brussel sprouts, washed and cut in half
- 1 tsp sea salt (adjust to taste)
Preheat your oven to 400 degrees F.
Add the cauliflower and sweet potato pieces in a large mixing bowl and toss to coat with 1 tablespoon olive oil. Spread the cauliflower and sweet potato on one baking sheet. Feel free to line your baking sheet with parchment paper to prevent your veggies from sticking if you wish.
Next add the brussel sprouts and mushrooms to the mixing bowl and toss to coat with 1 tablespoon olive oil. Spread the brussel sprouts and mushrooms onto the second baking sheet. Sprinkle sea salt over all veggies.
Add both baking sheets to the oven and bake until browned and tender, turning vegetables every 10-15 minutes. The sweet potatoes and cauliflower will need about 30 minutes. The brussel sprouts and mushrooms will need about 20 minutes.
Remove from oven and enjoy immediately or store in a glass container. To warm up later, use a saucepan over medium low heat. The microwave will only make them soggy.
TIP: If you don’t have two baking sheets, just roast your vegetables in batches. Do not crowd the vegetables on one baking sheet.
TIP: Be sure your vegetables are well-coated with the olive oil. They will burn if they are not. Use your hands when tossing to make sure oil is all over the veggies.
- As a side to a lean protein
- On a bed of spinach with some low-fat dairy and balsamic vinaigrette
- Drizzled with pesto for a light meal or snack
To keeping it simple!