Oven-Roasted Vegetables Recipe
Sarena Shasteen thinks about seasonal eating and makes this simple roasted vegetable dish with what's in season near her. Try serving it with quinoa and other vegetables like Brussels sprouts, sweet potatoes, or yams. — Yasmin Fahr
- 4 medium carrots, peeled and sliced on a bias
- 2 broccoli stalks, florets cut off and stem peeled and sliced
- 1 tablespoon coconut oil, melted
- Salt and pepper
Preheat the oven to 400 degrees. Place the vegetables on a sheet pan lined with parchment. Evenly coat the vegetables with coconut oil, salt and pepper. Roast for 30 minutes. Stir and roast for another 15 minutes or until desired tenderness. Serve up with your favorite protein, either meat or quinoa.