02 Jun Spring Veggie Roast
Today’s recipe is from our Brand Ambassador Libby Collar – visit her instagram @nourishedfreedom to see more!
This week’s @newsouthcoop CSA brought #alltheveggies and I just had to roast ’em up for a spring veggie roast! The potatoes and carrots take a bit longer, so they cook for 10 min before adding the other veggies. Root veggies can be pretty dense, but the lemon juice lightens the flavor along with the broccoli and zucchini.
6 carrots, quartered lengthwise
4-6 red potatoes, chopped in 3/4″ pieces
1 head of broccoli, chopped
1 zucchini, chopped
1 small red onion, quartered
2 T avocado oil or ghee, melted
1 T lemon juice
1/2 t sea salt
Garlic powder and paprika to taste.
Preheat oven to 400*. Toss the carrots and potatoes in oil and place on a rimmed baking sheet for 10 min. Remove from oven and toss all veggies together with the remaining 1 T of oil, lemon juice & sea salt. Place on baking sheet and sprinkle with garlic powder & paprika. Bake for 30 minutes. Enjoy as a side to any dinner, add to salads, or for a hearty breakfast w/some protein.