RUSTIC ROASTED VEGETABLES

Posted: September 17, 2010 in Uncategorized

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 and a clear cutting space. Once all the vegetables are cleaned, cut them into big chunks and toss them in a roasting pan. This is rustic cooking, after all!

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 olive 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).

-leanmachinenyc

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