Lemon Vinegar & Dried Herb Roasted One-Pan Vegetables a.k.a. Betcha Can’t Eat Just One!!

Lemon Vinegar & Dried Herb Roasted One-Pan Vegetables a.k.a. Betcha Can’t Eat Just One!!

Hey lovies!

<3

Who’s with me? Nothing screams summer like a deliciously fresh batch of roasted veggies!!

I always season my veggies really simply because I have a legit obsession with that charred roasted flavour (not to mention, with the veggies themselves!). I keep the sauces minimal & generally like to stick to vinegars, such as coconut, apple cider, red wine, white wine, white or regular balsamic vinegar, fresh lemon juice & sometimes, a little bit of Dijon & then I go nuts with the spices & nutritional yeast! Sometimes, I like to throw in some fresh minced garlic as well!

You can use this seasoning mix on any & all of your fave veggies, but I used Brussels sprouts, red & white onions & carrots.

INGREDIENTS:

  • 30-35 Brussels sprouts, halved
  • 2 small red onions, sliced
  • 1 large white onion, sliced
  • 10-12 carrots, sliced into rounds
  • 1 tbsp. oregano
  • 1 tbsp. dried parsley
  • 1 tbsp. thyme
  • 1 tbsp. minced onion
  • Sea salt + black pepper to taste
  • 1/3 cup raw organic apple cider vinegar
  • 1/4 cup raw coconut vinegar
  • Juice from one lemon

HOW?:

  • Preheat your oven to 400F & line a baking sheet with aluminum foil.
  • Wash & clean your veggies & place them in a large bowl.
  • Season the veggies with all the seasonings & toss to coat.

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  • Place the veggies on the baking sheet & bake for 25-28 minutes, until cooked through.

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  • Once roasted, broil on high for 2-3 minutes but watch them closely!

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  • Enjoy!

 



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