I grew up in NJ in a tiny suburban town. Way back then, not that I am that old, but it was still a long time ago, all of the mega supermarkets and strip malls were actually farms. My town was teeny, so the 3 or 4 family run farms basically took up my whole town. Saturday mornings were spent going to the farm stand on the side of the road with my dad and picking out the freshest produce. My dad is the cook in my family, and he is why I have such a strong love for fruits and veggies. He taught me all I know. He would put a cantaloupe in my tiny three-year-old hands and tell me to smell the sweet smell to see if it was ripe, or teach me to pick out the avocados that give slightly to the touch and were starting to turn black. To this day, I take pride in picking out my produce. I feel bad for everyone else because I literally touch and smell everything in the store to make sure I pick out the best, but it’s engrained in me.
I am a super veggie eater, or as my niece would call it, a veggie monster. Ever since I was little, I wasn’t always the best eater, as in, I was too busy doing flips in the backyard to actually sit down to eat dinner, but I always ate my veggies. I am the same way today, just not quite able to nail those flips like I used to. I’ve gotten into the habit of making a huge veggie roast every Sunday; this way I have delicious veggies to eat all week. Having roasted veggies on hand makes preparing for your weekly meals a lot easier. You always have a side dish, or you can make it a more substantial lunch or dinner by adding brown rice, beans, an egg or quinoa like I often do. You can also add different toppings to make it more exciting like avocado, sriracha, tamari or tahini. My favorite veggies to roast are brussel sprouts, sweet potatoes, lacinato kale and cauliflower. I drizzle them with a tablespoon of coconut oil per baking sheet, and a pinch of pink Himalayan sea salt. You can also add any spices you like. I often add turmeric to my cauliflower because it is very anti-inflammatory. I also LOVE roasting a head of garlic with my veggies and then adding it in after they are both done cooking. Garlic is like a natural antibiotic and is super good for your immune system. It’s totally worth the garlic breath. Just be careful with cooking times, the kale cooks a lot faster so I usually put it in the oven for the last 10 minutes on it’s own baking sheet. The brussel sprouts, cauliflower and sweet potato all cook around the same time, especially if you cut the sweet potato into smaller cubes. We all have the inner veggie monster; sometimes we just need an amazing veggie roast to bring it out. Enjoy!
- 1 small head of cauliflower, cut into florets
- 1 lb of brussel sprouts, trimmed and halved
- 2 medium sweet potato, cut into ¾ inch cubes
- 1 bunch lacinato kale, remove stem and but into bite size pieces
- 1 head of garlic
- 1 teaspoon olive oil
- 2 tablespoons melted coconut oil
- Himalayian pink sea salt to taste
- 1 teaspoon turmeric
- Start with preheating your oven to 400 degrees. Arrange your veggies, everything except for the kale on a baking sheet lined with parchment paper, or 2 if you don’t have enough room
- Drizzle a tablespoon of coconut oil per baking sheet and sprinkle with some Himalayan pink sea salt. Mix everything around so all of the vegetables are evenly coated.
- You can add any other spices you prefer; I like to add turmeric to the cauliflower. It gives it such a nice flavor and golden color.
- To roast garlic, just cut off the top part of a whole head of garlic. Drizzle with a little olive oil and wrap it in tin foil. Put garlic and veggies in the oven.
- Toss the kale with a little coconut oil and some sea salt and add to one of the baking sheets, or it’s own sheet, after 25 min.
- Cook veggies for around 35 min, and the kale around 10 min. Check every 10 min and mix them around so they cook evenly. Check more often toward the end because they can burn quickly. You want them to look charred in some places. The garlic will need a little more time, around 45 min. The cloves should be very soft.