Roasted Veggies

Roasted Veggies

This seems like it may not even warrant a recipe, but in the first month of my kiddo’s IBD diagnosis, roasted butternut squash and zucchini (peeled) showed up in almost every meal.   Use one or all of the vegetables listed below.

 Ingredients:

• 1/4 cup extra virgin olive oil (you may need a bit more if you do multiple pans of vegetables)

• 2 cups of vegetables 

  • 2-3 medium carrots, peeled and cut into 1 - 1-1/2 inch chunks

  • 1-2 cups cauliflower or broccoli florets 

  • 1 large red or yellow pepper cut into thick 1-inch pieces

  • 1 small butternut squash  - peeled and cut into 2 inch “French fry” shape

  •  2-3 zucchini – peeled and cut into ½ inch coins

Here are the dried spice combinations I use most often (make sure your spices have no additives or hidden starches):

Salt (¼  tsp) , paprika (½  tsp) and thyme (½  tsp)

Salt (¼  tsp), cumin (¼  tsp), coriander (½  tsp) and oregano (½  tsp)

Salt (¼  tsp), basil (½  tsp) and parsley (½  tsp)

Salt (¼  tsp), coriander (½  tsp) and turmeric (½  tsp)

Salt (¼ tsp), garlic powder (½ tsp), paprika (½ tsp) and (½ tsp) oregano

Directions:

1. Preheat your oven to 400 degrees.  

2. Use as many baking sheets as needed to make sure that vegetables aren’t crowded together.   If the vegetables overlap, they will end up steaming instead of roasting.   

3. Roast for 35-40 minutes – flip and stir the veggies after 20 minutes to ensure that the veggies get nice and browned on all sides.  

4. Serve warm as a base for a protein or drizzled with a yogurt or tahini sauce.