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Roasted Vegetables

Lunch/Dinner

Gluten Free

Dairy Free

Vegan

One of my favourite recipes for a big get together is roasted vegetables, partly because they’re so darn easy, but also because they’re so darn delicious! With Easter around the corner, here’s my simple roasted vegetable recipe that is a great side dish for Easter dinner this weekend.

For some more tips on keeping your long weekend healthy, check out the post I wrote for Thanksgiving. All the tips are perfect for Easter too 🙂

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Serves:

Ingredients:

2 small sweet potatoes, diced
4 large carrots, thickly sliced
1 large zucchini, diced
1 red bell pepper, diced
1 red onion, diced
2 cloves garlic, minced
¼ cup coconut oil, melted
3 TBSP balsamic vinegar
2 TBSP finely chopped fresh rosemary
2 TBSP finely chopped fresh thyme
salt and pepper to taste

Directions:

Preheat oven to 425F
Line 2 baking sheets with parchment paper
Melt coconut oil
Chop all vegetables and place in bowl
In separate bowl mix dressing ingredients (coconut oil, vinegar, and herbs)
Mix dressing and vegetables and lay out on baking sheet
Cook for 20 minutes on 1 side
Then, flip veggies and cook for another 20 minutes
To know if they are cooked, you should be able to get a fork through the carrots and sweet potatoes easily

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