Lemon Ginger Lemongrass Roasted Veggies a.k.a. I Put That Anti-Inflammatory On ErrThang!

Lemon Ginger Lemongrass Roasted Veggies a.k.a. I Put That Anti-Inflammatory On ErrThang!

Hey lovies!

<3

I don’t think I need to tell you guys that these veggies are anti-inflammatory because if you know, you know! I love seasoning my veggies with anti-inflammatory sauces & spices because I basically add them to everything + anything, which means I put that “anti-inflammatory”on errthang!

I like to use 1-2 small onions in my roasted veggie batches to boost flavour & give the veggies a little kick!

Feel free to use this spice & seasoning blend for any veggies of your choice. I just used what I had left on hand in my fridge! Let’s be honest… I basically had every veggie in the book! 

INGREDIENTS:

  • 1 small head broccoli, florets only
  • 7-8 carrots, sliced into rounds
  • 2 small red onions, sliced into rounds
  • 1 eggplant, cubed
  • 2 bell peppers, cut into large cubes
  • 20-30 Brussels sprouts
  • 1/2 tsp. cayenne pepper
  • 2 tsp. ground ginger
  • Juice from 2 lemons
  • 15-20 dried lemongrass sprigs
  • 1/3 cup organic apple cider vinegar
  • Sea salt & black pepper to taste

TO MAKE:

  • Add the veggies & seasonings to a large mixing bowl & toss to coat.

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  • Preheat your oven to 400F & line a large baking sheet (or two) with parchment paper.
  • Place the veggies on the baking sheet. Try not to pile them!

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  • Bake for 25-30 minutes until browned & cooked through.
  • Broil on high for 2-3 minutes to get them crispy.
  • Enjoy!

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