Rustic Roasted Vegetables
I love roasted vegetables in the fall when the air starts to get chilly, but they're delicious any time of year, especially on rainy nights when the kitchen beckons.
Rustic Roasted Vegetables make a great side dish for all types of proteins, and even beginner Paleo chefs will score big with this one.
Not only is this a comforting dish to eat, chopping vegetables can be excellent stress relief. Just make sure you have a good, sharp knife (I like this one
Rustic. Roasted. Delicious.
Ingredients:
Use a selection of several firm vegetables:
Turnips
Parsnips
Carrots
Brussel sprouts
Asparagus
Red onion
Garlic
Red pepper
Beets
Mushrooms
Add:
1-2 tablespoons coconut oil or macadamia nut oil
Sea salt
Dried herbs like thyme or rosemary (optional)
How to:
Preheat oven to 350 degrees.
Cut vegetables into big chunks and place in a large roasting pan.
Drizzle with oil and sprinkle with a little salt.
Roast the vegetables for 1 hour, stirring occasionally (for more browning, turn the heat up to 400 degrees for the final 15 minutes).
Enjoy!
If you like the recipe for Rustic Roasted Vegetables, please share it. Thanks!
Sign up here for The Lean Report and get a copy of 101 Ways To Be More Paleo. FREE!
You might also like:
LeanMachineNYC on Twitter.
LeanMachineNYC on Facebook. Please "like" my page!
Got a question? Contact me here.
Thank you for visiting LeanMachineNYC.com! Stay as long as you like and come back soon.
