Roasting Vegetables

Roasting has become my favorite method to cook vegetables lately. Roasting gives them a flavor and a texture that is hard to achieve with other methods.

Roasted cauliflower rice is a life saver for evenings when you would like to cut out carbohydrates.

I like to buy the packaged cauliflower rice because it is so much easier and less messy than cutting up the cauliflower and putting it in a food processor and I like to take lazy shortcuts when possible.

I use extra virgin olive oil, but you could avocado oil or any other healthy oil trend that is going around.

I like this recipe from Skinny Taste. The garlic and the lemon make it so good!

I like this recipe from Genius Kitchen for roasted green beans. I used Montreal Seasoning instead of salt and pepper and really liked the flavor.

If you meal prep, roasting is a great method to keep your vegetables crisp when they will be reheated.

Roasted broccoli is such an easy and healthy side dish that will pair nicely with almost any meal. This recipe from the Food Network is a good one. You can add parmesan cheese, lemon juice or cayenne pepper to change up the flavors as much as you want.

I generally add bacon or prosciutto to my brussel sprouts, but these were great! I chopped them up and roasted them in the oven following this recipe to make them perfectly crisp.

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