I started making this recipe about 2 years ago when I was looking for new ways to eat my veggies. I was trying to eat healthier but also I had to make it delicious. So I created this challenge for myself without knowing. Luckily, it didn’t take me long to discover this deliciousness.
I had made a similar roasted brussel sprouts recipe that is actually an invention from a friend, but I never really mixed any other veggies. It wasn’t until I saw a video from Tasty for roasted carrots and the light bulb went on.
In this recipe I usually use whatever veggies I have on hand, but ideally I like to mix cauliflower, broccoli, zucchini, carrots, Brussels sprouts and garbanzo beans (which I know they are not a veggie but still delicious and super good for you). One of the many things I love about these veggies is that you just throw everything on sheeting pans, season and to the oven they go.
While the veggies are in the oven I like to prepare a sweet & spicy sauce to go with the veggies. Even thought I season the veggies with paprika, I still need a lil bit more spice. It is a problem of mine I know. You can skip adding the sauce but I’m telling you it is delicious.
Now, I like to use this veggies for multiple dishes, as part of a buddha bowl, with quinoa or brown rice, or on top of noodles if you feel like it, or as a side dish for fish. For L, since he does eat meat and chicken, I prepare that separate and add it to his bowl or plate.
We are obsessed with this dish and eat it at least once a week when the weather permits to turn the oven on. In the warmer months, I sometimes steam the veggies, but I don’t like (forget) that I have to be checking on them often so that they don’t turn into mush.
organic cotton oven mitt // bamboo slotted spoonchopping board // non stick pans // glass bowls
