This plant-based, oil-free dish is perfect for any brunch or holiday meal! Roasting vegetables is a beautiful method for obtaining maximum flavor with minimal effort. Many vegetables work well when roasted because it slowly draws out the flavor and caramelizes them nicely.
Buying organic or local is ideal!
This recipe calls for rosemary and sage, which give the vegetables a rich, earthy smell and taste. It also calls for lemon, which brightens up the whole dish and serves as a substitute for heavy olive oil.
Lemon Roasted Veggies
Prep time: 10 min.
Cook time: 45 min.
Yield: 8 servings
1 whole head of cauliflower
1 lb. red skin potatoes (app. 15 small potatoes)
1 bunch heirloom carrots (small carrots are better)
½ yellow onion
2-3 sprigs rosemary
2-3 sprigs sage
2 tablespoons Bragg Seasoning
1 pinch of salt
½ teaspoon fresh ground black pepper
Preheat oven to 400∞F.
Chop cauliflower into bite-sized pieces. Zero waste tip: the nutrient-dense leaves and stems of the cauliflower can also be chopped into pieces and added to the mixture.
Rinse potatoes. Slice potatoes in half and slice each half into wedges.
Prep carrots by cutting off carrot tops, leaving 1 inch intact on carrot. Wash carrots well and scrub off any soil.
Cut onion in half and reserve one half for other uses. Remove outer layer and slice once lengthwise and then in thirds.
Remove rosemary and sage from stems and mince.
Place all vegetables in a glass baking dish or baking sheet. Season with braggs, salt, and pepper.
Use the zest of one whole lemon and the juice and sprinkle over top of vegetables.
Toss all vegetables to coat in seasoning.
Place pan in oven to roast for approximately 45 minutes or until tender and browned.
Remove from oven when done and plate in a large bowl or platter and garnish with a small sprig of rosemary or sage.