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122
5 from 10 votes

Roasted Vegetables

Prep time
30 mins
Cook time
45 mins
Total time
1 hours 15 mins

Ingredients

Roasted Rainbow Carrots:

  • 1.5 lb large rainbow carrots
  • 2 tbsp melted butter or oil (I used Brummel & Brown organic buttery yogurt spread)
  • 6 strands of chives (3 before cooking & 3 after cooking for garnish)
  • 1 tbsp chia seeds

Roasted Brussels Sprouts & Squash with Cranberries:

  • 2 lb Brussels sprouts
  • 8 oz butternut squash
  • 2 tbsp melted butter or oil (I used Brummel & Brown organic buttery yogurt spread)
  • ½ tbsp cinnamon
  • a few stalks of rosemary
  • salt & pepper to taste
  • handful of cranberries

Roasted Broccoli:

  • 1.25 lb broccoli
  • 1 tbsp melted butter or oil (I used Brummel & Brown organic buttery yogurt spread)
  • salt & pepper to taste

Roasted Colorful Cauliflower:

  • 1 yellow cauliflower
  • 1 purple cauliflower
  • 1 green cauliflower
  • 2 tbsp melted butter or oil (I used Brummel & Brown organic buttery yogurt spread)
  • salt & pepper to taste

 

Preparation

Roasted Rainbow Carrots:

  1. Preheat oven to 450 degrees.
  2. Peel the carrots but keep the tops.
  3. Lay the carrots on a tin-foil lined baking sheet.
  4. Drizzle buttery yogurt spread evenly across the carrots.
  5. Add salt & pepper to taste.
  6. Chop up 3 strands of chives, and put on carrots.
  7. Cook for about 40 minutes, and remove from oven.
  8. Sprinkle chia seeds on carrots, and garnish with remaining chives.

Roasted Brussels Sprouts & Squash with Cranberries:

  1. Preheat oven to 450 degrees.
  2. Cut the Brussels sprouts and squash.
  3. Lay the Brussels sprouts and squash on a tin-foil lined baking sheet.
  4. Drizzle buttery yogurt spread evenly across the Brussels sprouts and squash.
  5. Sprinkle cinnamon evenly across the Brussels sprouts and squash, plus salt & pepper to taste.
  6. Add a few rosemary stalks to baking sheet.
  7. Cook for about 40 minutes, and remove from oven.
  8. Add cranberries to dish.

Roasted Broccoli:

  1. Preheat oven to 450 degrees.
  2. Cut the broccoli into bite-sized florets.
  3. Lay the broccoli on a tin-foil lined baking sheet.
  4. Drizzle buttery yogurt spread evenly across the broccoli.
  5. Add salt & pepper to taste.
  6. Cook for about 40 minutes, and remove from oven.

Roasted Colorful Cauliflower:

  1. Preheat oven to 450 degrees.
  2. Cut the cauliflower into bite-sized florets.
  3. Lay the cauliflower on a tin-foil lined baking sheet.
  4. Drizzle buttery yogurt spread evenly across the cauliflower.
  5. Add salt & pepper to taste.
  6. Cook for about 45 minutes, and remove from oven.
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