Roasted vegetables make an amazing, flavourful and filling side dish to accompany the protein of your choice. Easy and delicious, the combinations of protein and vegetables are endless!
The vegetables that I find roast in the oven best are broccoli, cauliflower, brussel sprouts, cabbage, mushrooms and asparagus. Roasting them in the oven gives them the most delicious, almost nutty flavour, transforming them from a food you might have turned your nose up to as a child into one of your staple side dishes (at least this has been the case for me!)
To save time, cook these at the same time as you do the protein of your choice – they go great with every variety of fish, chicken, steak, sausages, you name it!
Ingredients & Instructions
- Heat oven to 375F
- Wash and cut the vegetable of your choice (e.g. usually keep broccoli, cauliflower in florets; for brussel sprouts, cut bottoms off and halve them; slice or dice up cabbage; cut ends off asparagus, etc.)
- Spread pieces evenly on a cookie sheet or shallow pan
- Sprinkle with a bit of garlic and onion powder
- Add a tablespoon or two of organic butter or coconut oil for flavour and browning
- Allow to cook on a rack placed midway (or slightly below, closer to the heat source) in your oven for ~15 minutes
- Remove and toss; place vegetables back in the oven for 5-10 minutes
- Remove and season generously with sea salt and freshly cracked pepper (I prefer to salt food after it’s cooked as I find any added before tends to get lost during the cooking process)
Length of cooking time largely depends on how browned you like your veggies to be (I tend to like mine a little crispier—more flavour!) and you can tweak this template according to your preferences.