Quick Roasted Vegetables
Prep:
10 minutes
|
Cook:
20 minutes
4-6 servings
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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 TBSP coconut oil, melted
½ TBSP fresh thyme
½ tsp sea salt
½ lemon, juiced
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1 bunch broccolini (about 1 pound (454 g); 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 (85 g) button mushrooms, chopped
3 TBSP (45 ml) coconut oil, melted
½ TBSP (7.5 ml) fresh thyme
½ tsp (1 g) sea salt
½ lemon, juiced
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Rating
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Dietary Therapies
AIP
SCD
mSCD
IBD-AID P3
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
Instructions
- Preheat your oven to 400 °F (204 °C)
- 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.
- Cook for 20-25 minutes, until vegetables are lightly browned and fork-tender.
- Sprinkle with lemon juice and serve warm.
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Nutritional Info
Storage
Notes
Used with permission from
Mickey Trescott
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