Roasts are one of the easiest ways to get your 4+ servings of vegetables a day. Proper nutrition is an integral part of your health and vegetables should be the most plentiful food group in your diet.
Roasts are also easy for those who have busy schedules, just chop a bunch of veggies, lightly season and throw them in the oven - then you have 30 minutes to shower, organize for tomorrow, finish last minute emails or take the time to RELAX while the oven does the work for you!
- Preheat oven to 350 degrees Fahrenheit. Prep pan of choice with parchment paper (best for easy clean up)
- Clean and chop vegetables - size is your choice, smaller will make for a quicker cook time, larger pieces make for a quicker prep time.
- Drain can of chickpeas, but keep some of the liquid (makes for a good substitute for oil)
- Combine all ingredients in a large bowl. Squeeze juice of one lemon, 1/4 cup of liquid from chickpea can, and one teaspoon of vegetable broth. Add spices of choice and mix well.
- Spread the mixture on to pan. You do not want to overcrowd the vegetables so you may want to use two pans.
- Place in oven and cook until vegetables are soft with light crisp about 30 minutes. If you chopped smaller pieces you may want to shorten this time.
- one bunch of kale
- one can of chickpeas
- one red onion sliced
- cherry tomatoes sliced
- one small head of purple cauliflower
- crimini mushrooms sliced
- juice of one lemon
- one teaspoon of vegetable broth **can use oil instead**
Makes 2-4 servings
Get creative with what vegetables you use or what type of flavors. You could make a buffalo-style roast with hot sauce or maybe a thai-inspired roast with soy sauce and ginger.