05/19/2024
OIL-FREE ROASTED VEGETABLES
A guide for easy, delicious, oil-free roasted vegetables with tips on starchy and non-starchy vegetables as well seasoning and garnish recommendations! 40 minutes
Ingredients
Vegan, Gluten free,â Serves 4
Produce
1 Beet, small
1 Bell pepper
1 bundle Broccolini
2 cups Brussels sprouts
2 Carrots, whole
2 cups Cauliflower
1 Cilantro or parsley
1 cup Red or green cabbage
4 Red or yellow potatoes
1 Sweet potato, large
1/2 Zucchini or yellow squash
Condiments
1 Lemon juice, Fresh
1 Tahini
Hereâs the trick Iâve found to work best:
Steam starchy vegetables first until just tender and then finish roasting in the oven. And for non-starchy vegetables, throw them straight into the oven with just the seasonings (no steaming necessary). They donât need the extra moisture because they are more tender and have a higher water content in most instances, so steaming would make them soggy.
So in this instance, I chose to steam the sweet potatoes, potatoes, carrots, and Brussels sprouts. And then I added the broccoli, beets, cauliflower, peppers, cabbage, and zucchini straight into the oven to roast.
Youâll know that your vegetables are done when theyâre tender and slightly golden brown on the outside. Or, if you like crispy vegetables, continue roasting until deeper golden brown (just be careful not to burn). And thatâs it! Easy, oil-free roasted vegetables that are perfect for just about any occasion.
Add these vegetables to just about any dish to bring some plant-based goodness to your plate. Think breakfast scrambles, salads, quinoa bowls, pastas, wraps, and more!
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