Description

This roasted vegetable medley is easy to prepare and delicious. I used cauliflower, broccoli, Garnet sweet potato, parsnip, mushrooms, turnips, and onions for this recipe. These super healthy vegetables not only add great flavor but also look vibrant and enticing. Embrace the colorful variety!

Ingredients

1/2 head medium cauliflower
1 small broccoli head
1 medium Garnet sweet potato
1 small turnip
1 big parsnip
1 red onion
2 big handfuls of mushrooms
avocado oil
3 tbsp nutritional yeast
dry thyme
dry oregano
garlic powder
salt and pepper
extra virgin olive oil and lemon juice (for serving)

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Instructions

Heat oven to 400F.
Peel and cut all the vegetables into cubes and chunks. I like my onion julienne. Arrange on a big sheet pan.
Add plenty of avocado oil, nutritional yeast and spices and toss them so they all get coated with the oil and spices.
Bake for 35 minutes, mix occasionally.
Serve warm with lots of extra virgin olive oil and a squeeze of lemon, as your main dish OR have it as a side dish. Portion and store in a glass container for a workday lunch.

Notes

The portion number depends on whether you have it as a vegan main dish or as a side dish. Also on how hungry you are.