Ginger Cayenne & Vinegar Roasted Veggies a.k.a. A Fermented Partay In Yo’ Mouth!

Ginger Cayenne & Vinegar Roasted Veggies a.k.a. A Fermented Partay In Yo’ Mouth!

Ever hear the expression “it doesn’t end?!”

Well, that basically sums up my relationship with ROASTED VEGGIES.

These ginger & cayenne spiced roasted veggies are loaded with coconut vinegar + apple cider for a fermented PARTAY in yo’ mouth full of beneficial enzymes, B complex vitamins, gut healing anti-inflammatory properties & tons of healthy bacteria.

I honestly don’t think there’s anything anyone could do to help me get over my obsession with roasted veggies… PLUS, let’s be honest, they’re so nutritious, why would I even want to!

Here’s how to whip up this simple deliciousness!

INGREDIENTS

  • 40 Brussels sprouts, halved
  • 2 heads broccoli
  • 1/4 cup coconut vinegar
  • 1/4 cup raw organic apple cider vinegar
  • Sea salt & black pepper to taste
  • 1 heaping tsp. ground ginger
  • 1/2 tsp. cayenne pepper

TO MAKE

  • Place the veggies in a large mixing bowl & season with dressing ingredients. Toss to coat.

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  • Preheat the oven to 400F & line a baking sheet with parchment or aluminum foil.
  • Place the veggies on the baking sheet & bake for 30-35 minutes.
  • Once roasted, broil on high for 2-3 minutes, but watch them closely!

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  • Remove from the oven & ENJOY! 🙂

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