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I have been obsessed with roasted veggies for 8 months now and I eat them once or twice a day! SOOO DANG GOOD!

RECIPE: Serving size 2-4 veggie loving people.

Any vegetable your heart desires , I use..

5 Carrots chopped

3 crowns of broccoli

1 big head of cauliflower

2-3 big beets

1 block of organic extra firm tofu (optional)

1 pepper ( color of your choice )

1 butternut squash ( peeled)

3 tbsp organic cold pressed olive oil

3 tsp cumin powder (optional)

1-2 tsp cayenne pepper ( optional)

Other veggies that are scrumptious roasted- zucchini, bell pepper, asparagus, brussel sprouts and acorn squash.

 

Directions:

Pre-heat oven to 425 convention or 400 non convection oven.

Cut up all veggies, roughly the same size in a large mixing bowl

Add in olive oil and spices

Mix with hands or a big spoon. Make sure all veggies are lightly coated in olive oil

Put veggies on a cookie sheet, You can line the cookie sheet with tin foil or parchment paper.

CONVECTION COOKING-  Cook veggies for 25 minutes. When time is up, turn off the oven and  leave veggies in the oven for another 10 minutes.

NON-CONVECTION COOKING-Cook veggies for 30-40 minutes, check on the periodically. When time is up, turn off the oven and leave veggies in the oven for another 10-15 minutes.

 

*My favorite way to eat roasted veggies is dipping them in homemade black bean hummus, or home made vegan ranch dressing.

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