Roasted Vegetables
Prep time
30 mins
Cook time
45 mins
Total time
1 hours 15 mins
Ingredients
Roasted Rainbow Carrots:
- 1.5 lb large rainbow carrots
- 2 tbsp melted butter or oil (I used Brummel & Brown organic buttery yogurt spread)
- 6 strands of chives (3 before cooking & 3 after cooking for garnish)
- 1 tbsp chia seeds
Roasted Brussels Sprouts & Squash with Cranberries:
- 2 lb Brussels sprouts
- 8 oz butternut squash
- 2 tbsp melted butter or oil (I used Brummel & Brown organic buttery yogurt spread)
- ½ tbsp cinnamon
- a few stalks of rosemary
- salt & pepper to taste
- handful of cranberries
Roasted Broccoli:
- 1.25 lb broccoli
- 1 tbsp melted butter or oil (I used Brummel & Brown organic buttery yogurt spread)
- salt & pepper to taste
Roasted Colorful Cauliflower:
- 1 yellow cauliflower
- 1 purple cauliflower
- 1 green cauliflower
- 2 tbsp melted butter or oil (I used Brummel & Brown organic buttery yogurt spread)
- salt & pepper to taste
Preparation
Roasted Rainbow Carrots:
- Preheat oven to 450 degrees.
- Peel the carrots but keep the tops.
- Lay the carrots on a tin-foil lined baking sheet.
- Drizzle buttery yogurt spread evenly across the carrots.
- Add salt & pepper to taste.
- Chop up 3 strands of chives, and put on carrots.
- Cook for about 40 minutes, and remove from oven.
- Sprinkle chia seeds on carrots, and garnish with remaining chives.
Roasted Brussels Sprouts & Squash with Cranberries:
- Preheat oven to 450 degrees.
- Cut the Brussels sprouts and squash.
- Lay the Brussels sprouts and squash on a tin-foil lined baking sheet.
- Drizzle buttery yogurt spread evenly across the Brussels sprouts and squash.
- Sprinkle cinnamon evenly across the Brussels sprouts and squash, plus salt & pepper to taste.
- Add a few rosemary stalks to baking sheet.
- Cook for about 40 minutes, and remove from oven.
- Add cranberries to dish.
Roasted Broccoli:
- Preheat oven to 450 degrees.
- Cut the broccoli into bite-sized florets.
- Lay the broccoli on a tin-foil lined baking sheet.
- Drizzle buttery yogurt spread evenly across the broccoli.
- Add salt & pepper to taste.
- Cook for about 40 minutes, and remove from oven.
Roasted Colorful Cauliflower:
- Preheat oven to 450 degrees.
- Cut the cauliflower into bite-sized florets.
- Lay the cauliflower on a tin-foil lined baking sheet.
- Drizzle buttery yogurt spread evenly across the cauliflower.
- Add salt & pepper to taste.
- Cook for about 45 minutes, and remove from oven.
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