Simple Roasted Veggies

This is one of those recipes where you can interchange almost any veggie or root vegetable and keep it delicious! When I am cooking a lot of other dishes, it is nice to make a simple veggie side that does not need a lot of attention or prep. It is not the most exciting recipe, but its simple and healthy.

Simple Roasted Veggies

1 head cauliflower, cut into florets
1 bunch of broccoli, cut in to florets and stem peeled and chopped
1 cup baby carrots
10 garlic cloves, unpeeled
1 onion, chopped
1/4 cup extra virgin olive oil
Sea salt and freshly ground black pepper, to taste
3 to 4 whole sprigs rosemary
1/4 cup pine nuts, toasted

  1. Preheat the oven to 425 F. Combine the cauliflower, broccoli, carrots,  garlic, and onion in a roasting pan. Drizzle olive oil over the veggies and season with salt and pepper, and toss to coat. Place the rosemary around the veggies and sprinkle with the pine nuts.
  2. Roast the vegetables for 20 minutes. Using tongs toss the veggies and add more oil if they are too dry. Roast for another 15 or so minutes.
  3. Take out the rosemary and chop up the softened leaves to sprinkle to veggie with.
  4. Season to taste with salt and pepper and enjoy! So simple!

2 Comments (+add yours?)

  1. Trackback: - Raw Food in The News and Around The Web
  2. Trackback: Sweet Roasted Broccoli « Marisa's Healthy Kitchen

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