Quick Roasted Vegetables

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While there are plenty of fancy ways to prepare vegetables, the recipes I use often are usually practical, quick, and flexible. While those more experienced in the kitchen might scoff at how simple a recipe like this is, I’ve included it here for those who are new to cooking and looking for a palatable, foolproof way to cook an assortment of vegetables in less than 30 minutes. Serve it as a side to a quick-cooking protein, like Broiled Scallops, Sear-Roasted Pork Chops, or Wild Salmon.

Of course, you can make some substitutions here, as long as the vegetables have a similar cooking time — I’ve successfully used broccoli, kholrabi, romanesco, and zucchini. Change the flavor by using a different solid cooking fat (like duck fat or lard) or a different herb (like rosemary).

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5.0 from 1 reviews
Quick Roasted Vegetables
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 servings
Ingredients
  • 1 bunch broccolini (about 1 pound; broccoli works as well), stems and florets roughly chopped
  • 1 small head cauliflower, roughly chopped
  • 1 yellow summer squash, halved and cut into chunks
  • 3 ounces button mushrooms, chopped
  • 3 tablespoons coconut oil, melted
  • ½ tablespoon fresh thyme
  • ½ teaspoon sea salt
  • ½ lemon, juiced
Instructions
  1. Preheat your oven to 400 degrees F.
  2. Place the broccolini, cauliflower, squash, and mushrooms in a large bowl. Pour the melted coconut oil over top, and stir until all of the vegetables are coated. Sprinkle with thyme and salt and stir once again.
  3. Cook for 20-25 minutes, until vegetables are lightly browned and fork-tender.
  4. Sprinkle with lemon juice and serve warm.

 

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

2 comments

  • Agness of Run Agness Run says

    Great and healthy lunch idea, Mickey! Thanks a bunch for the amazing recipe.

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