Lemon Scented Roasted Vegetables with a Lemon Vinaigrette

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As if AIP roasted vegetables weren’t satisfying enough, add asparagus and radishes to the tray, toss them in some lemon — zest as well as juice — and you’ll be in heaven.

Cauli rice with roasted veggies is nothing particularly new it’s fair to say. However, this recipe is certainly good enough to share and have on repeat throughout the year, with a rotation of whatever veggies are in season — or in the fridge. Do try and include the kale though, because a few kale chips amidst your other mouthfuls is a welcome surprise! You’ll find this recipe very low maintenance, not to mention a choice way of getting your veggie quota up without even trying that hard!

Chow down with a piece of simply cooked protein. I’m thinking griddled wild salmon would float my boat but, really and truly, a lamb chop would still make my heart beat faster. Or enjoy as is, for a totally veggie meal. I like to have one of those once in a while.

Lemon Scented Roasted Vegetables with a Lemon Vinaigrette
Prep time
Cook time
Total time
Serves: 4
  • For the veggies:
  • 3 tbsp melted coconut oil, divided
  • 1 delicata squash, halved, deseeded and cut into slices
  • 8 baby brown shallots, peeled but left whole
  • Zest of 1 large lemon
  • Generous pinch sea salt
  • 1 bunch radishes (about 12), halved lengthwise
  • 8 asparagus stalks, woody parts removed and chopped in half widthwise
  • Handful black kale (about half a bunch), torn into 2-in strips
  • ½ large cauliflower

  • For the vinaigrette:
  • Juice of 1 large lemon (3 tbsp)
  • 4 tbsp extra virgin olive oil
  • 1 tbsp raw apple cider vinegar
  • 1 tsp raw honey
  • Generous pinch sea salt
  1. Preheat oven to 400 degrees F.
  2. Put 2 tbsp coconut oil into a medium roasting pan and add the squash and shallots. Using your hands, turn the veggies over in the oil until they are thoroughly coated. Add the lemon zest and briefly toss the veggies again. Sprinkle over the sea salt and place the pan into the preheated oven for 20 mins.
  3. Add the radishes, asparagus and kale, toss again (using a couple of spoons this time!) and pop back into the oven for a further 20 mins, or until the kale is chip-crispy and the other veggies are bordering caramelized.
  4. Meanwhile, cut the cauliflower into florets. In two separate batches, put them into a food processor fitted with the 'S' blade and pulse until the cauliflower resembles large grains of rice.
  5. Heat the remaining coconut oil in a skillet until very hot. Add the cauliflower rice and cook over a medium to high heat for around 3-4 mins until just tender, allowing it to char slightly.
  6. Make the vinaigrette by simply putting all the ingredients into a small bowl and giving it a good whisk.
  7. Put the cauliflower onto a serving platter and add the roasted veggies. Drizzle over the dressing, gently mix everything together and serve.

About Kate Jay

Kate Jay, NTP, RWP, CGP and AIP Certified Coach, has been blogging at Healing Family Eats, since June 2014. Diagnosed years ago as hypothyroid, she and her family were already following the GAPS diet for digestive issues when Kate noticed swelling consistent with RA. She set up her AIP food blog as motivation for making the restricted diet as exciting as possible for her children, who felt they missed out on the junk their friends took to school. Originally a classically trained chef, who freelanced with popular food magazines in the UK, she is now passionate about helping her clients heal using a combination of her holistic training, lab work and real food as medicine. She focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on FacebookPinterestTwitter and Instagram.


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