When the weather starts turning cold and sweater season begins I love to bring this recipe back into our lunch a dinner rotation. These roasted veggies are warm and hearty on a cold day, my version of comfort food. Living dairy and grain free, I’m always searching for recipes that are full of nutrients but also filling. This simple chop and roast vegan recipe is an easy but delicious standby.
There are millions of roasted veggie combos on the internet. I stick to these 4 basic veggies most often because they are lower carbs for my Keto needs, but also have a harmony of flavors that don’t compete with each other. The final flavor reminds me of flavors you would find in an Italian restaurant.
- 1 small cauliflower or half of a large cauliflower -about 5 cups chopped
- 2 large shallots chopped
- 1 sweet pepper – I like yellow because it adds color variety
- 2 on the vine tomatoes – These are lower carbs than cherry tomatoes
- 3/4 cup avocado oil
- 3/4 tbsp salt
- 1/2 tsp paprika
- 1/4 tsp turmeric
- 1 tsp spice blend – Braggs 24 herbs and spices is my favorite, but an Italian spice mix would work
- sprinkle of fresh parsley – optional
Preheat the oven to 425.
Chop the veggies into bite sized pieces.
Next place the veggies in a glass baking dish and drizzle with oil. Sprinkle with seasoning.
Bake for 25-30 minutes and stir halfway through. Cooking time depends on how tender you like your veggies. Jonathan doesn’t like them too soft. I like more time for the oil to render things down and bring the flavors together. I also finish with the broiler for another 3-5 minutes because I want to crips the edges.
I love this vegan dish on it’s own, but it’s also a great side dish with steak or sausage. Sprinkle with fresh parsley and the dish brightens even more.
When I am meal prepping for lunches I toss in some Applegate sausage links to make it an easy grab and go meal!