1- Keep it low. You want the temp around 400 degrees. The higher the oven temperature, the more nutrients you'll lose from your precious veggies.
2- Keep it simple. Roasting will bring out the natural sugars of the veggies, making them extra delicious. All you need is some salt, pepper, and maybe some herbs that accentuate the flavors.
3- Keep it light. You don't need tons of butter or oil when you roast. I like to use a coconut oil cooking spray to insure nothing sticks to the pan. The natural juices will come up, keeping the veggies moist.
4- Keep it covered. You don't want to dry out your veggies. I place foil or parchment paper over the top of the baking dish to make sure everything stays nice and juicy.
1lb Brussels sprouts, sliced lengthwise into quarters
2 Fuji apples, cut into bite-sized pieces
2 shallots, cut into 1/4 in pieces (you can also use 1/2 cup of sweet onion)
3 cups of spinach or preferred leafy green
store bought miso dressing, or make your own dressing:
combine 1Tablespoon honey, 1Tablespoon Dijon mustard, 1Tablespoon olive oil, 1Tablespoon lemon juice
Roast Brussels sprouts at 400 degrees for 20-25 minutes, until they start to get crispy (sometimes, I finish these off in the broiler for extra crunchiness).
When the Brussels have been in the oven for about 10 minutes, combine the chopped apple and shallots in another baking dish. Cover and bake for 10-15 minutes, or until they become soft, but not mushy.
When everything is cooked, place it atop a bed of spinach or preferred leafy green, and drizzle with dressing.
If you like extra crunch, you can sprinkle with some toasted pumpkin seeds.
1 large Butternut squash, cut in half lengthwise, and seeds scraped out
1/2 Tablespoon olive or coconut oil
1 apple (Granny Smith, Fuji, or Pink Lady), peeled and cored, cut into quarters
2 shallots, quartered
1 Tablespoon fresh thyme
3-4 cups veggie stock ( I like Trader Joe's)
1/2 tsp pumpkin pie spice
Place squash face up in a shallow baking dish, drizzle with oil, salt, and pepper, and cover with foil or parchment paper. Bake at 400 degrees for 45-50 minutes, or until soft. Let squash cool.
Put apple, shallots, and thyme in another baking dish, cover and bake at 400 degrees for 20-25 minutes, or until soft.
In a large pot, scoop the cooled, roasted squash out of its skin and into the pot. Add in the roasted apple, shallot, and thyme. Pour in 1 cup of vegetable stock at a time, using a hand blender to puree the ingredients. Keep adding stock until desired consistency. Then, heat soup and enjoy!
If you don't have a hand blender, place all ingredients into a food processor or high-powered blender to combine. Then transfer to a pot to heat and enjoy.
3 Sweet potatoes or yams of your choice ( Japanese sweet potatoes and Garnet yams pictured here), chopped into 1-inch pieces
1 Tablespoon olive or coconut oil
1 heaping Tablespoon fresh rosemary, finely chopped
1 Tablespoon brown sugar or maple syrup (optional)
1/2 teaspoon sea salt
Preheat oven to 400 degrees. Place chopped sweet potatoes/ yams evenly in a baking dish. In a small bowl, combine chopped rosemary, sugar, and salt. Drizzle oil, and rosemary mix over the sweet potatoes. Toss until sweet potatoes are covered with rosemary. Cover the baking dish with foil or parchment paper, and roast for 25-35 minutes, or until sweet potatoes are soft. Enjoy!
*Japanese sweet potatoes are my personal favorite in the winter. They have just the perfect amount of delicate sweetness, without being overpowering. Often, I'll simply roast them whole, and enjoy as a side with my dinner. So easy and delicious!
By Allison Wells