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Servings
6

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Time
Prep Time: 10 Minutes
Cook Time: 30-45 Minutes

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Macronutrients:
Approx. Total/Net Carbs for Entire Dish: 
62 g / 36 g


Ingredients

  • Vegetables

    • Root vegetables such as carrots, sweet potato, butternut squash, beets, parsnip

    • Cruciferous vegetables such as broccoli, cabbage, brussels sprouts, cauliflower

    • Other vegetables such as kale

  • Flavor Additions

    • Quartered garlic, heads of garlic

  • Herbs & Spices

    • Salt, pepper, and whatever else you like

  • Fat

    • Avocado oil or ghee

 

Pairings

Tips & Substitutions

  • If you are using a fat that needs to melt (such as ghee), you can just put the fat on top of the veggies and put them in the oven for a few minutes until the fat melts. Then, take them out, wait for the mixture to cool a bit, and mix the fat, salt and pepper together as described in step 3.

  • The larger your pieces, the longer it will take to cook.

  • The drier the vegetables, the better the roasting effect you will achieve.

  • If you don't like crispy, charred bits, just turn down the oven's heat. The higher the temperature, the more color. The lower the temperature, the more uniform the interior texture.

  • Generally, we cook one vegetable in a pan at a time since it otherwise gets a bit complicated but if you want to be a bit more fancy, it's cool. If you want to cook two or more veggies in the same pan, you can chop longer-cooking veggies into smaller pieces and/or let them cook for a while and then add your shorter cooking veggies.

  • Roasting eggplant?

    • Make sure not to cut your pieces too small. Eggplant shrinks significantly as it cooks and if your pieces are too small, they’ll burn quite easily. We usually use about 1 inch cubes.

    • You can peel your eggplant, but we prefer keeping the skin on as it helps the eggplant retain its shape.

    • Once you add the oil to your eggplant, act quickly to season it and get it in the oven - eggplant is quite absorbent and letting it sit with the oil on it is going to give you a soggy result.

  • Basically the idea with roasting is simple: let the food cook until it's done. Well, I suppose that’s all cooking in fact. Nevertheless, the general rule is the harder a food is and larger, the longer it will take to cook. To give you a sense of approximate cooking times though here is a useful list:

    • Asparagus, Kale: 10-15 Minutes

    • Mushrooms: 20-25

    • Brussels, Broccoli: 20-30

    • Cabbage: 30-40

    • Carrots, Sweet Potato (cubed), Quartered Onions, Parsnip, Beets, and Other Root Vegetables: 30-45

    • Garlic Head: 35-45

  • Spice it up!

    • Rosemary, thyme, and a head of garlic are a classic combination with root vegetables.

    • Toss with a bit of citrus at the end in the form of zest or juice of a lemon, lime, or orange.

    • Use spices you rarely use or are looking to get rid of to give an interesting flare to your dish.

    • Try some whole-grain mustard.


Instructions:

  1. Preheat oven to 400 F (except when cooking kale - in those cases we like to use 350-375 F)

  2. For root vegetables, cut into 1- to 2- inch chunks. For others, cut into approximately evenly-sized pieces.

  3. Place vegetables in roasting pan and toss with fat of choice, salt, pepper, and seasonings of choice. Toss to combine. You want enough oil to coat the vegetables evenly.

  4. Spread the vegetables out in the baking sheet. You want them in a single layer with space in between so your vegetables roast and not steam.

  5. Put the baking sheet in the oven and let roast. Depending on which vegetables you choose and the size, roasting will take different amounts of time. Regardless, you should flip your veggies at least once during your roasting so that you get even cooking. At the end of roasting you should have veggies that are crispy and a bit charred on the edge with a tender inside.

  6. Serve and enjoy!