This is pretty much the same technique for all vegetables. Cut, cover in oil, put in the oven. It’s very important not to crowd the vegetables, meaning don’t let them touch each other. Otherwise, you steam the vegetables and they end up soft, instead of with a delish browning you don’t want to stop eating. During a cleanse, I think it’s wise to roast about 5 or 6 different vegetables, cook a pot of beans, and make salsa verde. You will have about 5 or 6 meals with that…beans, topped vegetables and the salsa, with a squirt of flax oil and some sour kraut on the side. Simple food, easy to put together, and delicious. It will be a go to long after the cleanse is through.
Pick and choose which vegetables to roast, you can do many types at once, and put them in the oven together on seperate baking sheets
- Yellow Squash
- Brussel Sprouts
- Delicata Squash
- Bell Pepper
- Sea Salt
- Preheat oven to 425
- Cut vegetables into uniform pieces, a little bigger than bite size.
- You can peel and cut the broccoli stems, and use the middles of the cauliflower
- Put individual cut veggies into a bowl and coat with unrefined sesame oil
- Line a baking sheet with parchment paper, and put vegetables onto it. Do not crowd the veggies, they will just turn to mush as they steam each other, instead of getting a yummy brown on the outside.
- You can add herbs to them if you’d like, or sliced onions.
- Put in oven, and roast for about 20 minutes, stirring once (or not, they’ll be fine), until they are golden brown in spots.
- Sprinkle on sea salt to taste while still warm.