Oven-roasted vegetables are delicious, highly nutritious and easy to make. You can enjoy them by themselves, on a bed of lemon-saffron millet pilaf with a glass of Pinot Noir. You can also make sandwiches with toasted breads such as ciabatta, francese, whole grains or a bread of your own liking. Pesto spread and a slice of cheese (dairy or nondairy) will make this sandwich even lovelier!
Ingredients: 2 medium golden and red beets, 4 medium rainbow carrots, 2 medium parsnips, 2 medium fennels and 1 medium shallot. You can always add other vegetables. The key is to mix vegetables that are colorful and compliments each other in tastes.
Directions: Preheat oven to 425 degrees. Wash, brush, peal and thoroughly clean all the vegetables. Dry them with paper towel. Chop them into wedges, sticks, basically, into different shapes (see picture above). Place vegetables in a large bowl. Season with sea salt, 1 teaspoon lemon rind, 1 teaspoon of herbes de Provence, drizzle generously with olive oil, and toss them with your hands to coat them evenly. Spread the vegetable on baking sheet and place them in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 35-40 minutes.
Get inspired and create your own roasted vegetable medley art!
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