Recipe: Roasted Vegetables With Rosemary

Recipe: Roasted Vegetables With Rosemary

I just love the sweet flavour that roasting brings out in vegetables and I love fresh herbs. Those two things together, makes this a perfect dish in my books.

Serve these vegetables warm with a side salad and/or with some meat for added protein. A grilled skinless, boneless chicken breast would be outstanding.

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Leftover Roasted Vegetables are good cold. Add them to salads, or serve them as a snack, or an appetizer with some Thai Peanut Dipping Sauce.

You can roast just one kind of vegetable, or an assortment as you can see I’ve done here. Almost anything goes. Makes a great throw together dish. Use whatever vegetables you happen to have on hand in the vegetable crisper.

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It’s important to use only as much oil as you need to lightly coat the vegetables. Too much oil will make the veggies taste oily and somewhat soggy.

Roasted Vegetables With Rosemary
 
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Summary: Delicious, nutritious and very easy to make.
Gluten Free | Grain Free | Dairy Free | Egg Free | Sugar Free | Real Food | Vegan | Vegetarian | Paleo (option)
Ingredients
  • 3 Cups of chopped fresh vegetables, use broccoli, cauliflower, asparagus, carrots, squash, brussels sprouts, sweet potatoes, onions or snap peas
  • 14 oz can chickpeas, drained and rinsed **omit for Paleo
  • grapeseed oil, virgin coconut oil, or fat of choice
  • 4-5 sprigs fresh rosemary, cleaned and chopped
  • sea salt and black pepper, to taste
Instructions
  1. Preheat oven to 375°F. Add a tablespoon or two of oil to roasting pan.
  2. Prep veggies by washing, trimming, slicing and cutting into bite size pieces. Add vegetables and chickpeas to prepared pan. Sprinkle with rosemary, stir until everything is lightly coated with oil.
  3. Roast veggies for about 30 minutes, stirring and checking for doneness every 10 minutes.
  4. Add more oil, if necessary. Vegetables are cooked when slightly brown but crisp, yet tender.
  5. Sprinkle with salt, pepper, if desired. Serve immediately.
Notes
Optional Toppings:

Nuts, raw or roasted, sliced, slivered or chopped. I like almonds or hazelnuts.

Enjoy!

Laureens Signature

 

To see a text listing of Laureen’s gluten free recipes, click here

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Laureen Fox
Laureen is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in this Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.
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5 comments

  1. Oh roasted veggies! Love it! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Really looking forward to seeing what you bring to the party this week! It starts Thursday evening!

    Cindy from vegetarianmamma.com

  2. Pingback: Candida diet, whole foods, sugar-free, vegan Wellness Weekend Event | Ricki Heller

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