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Kristin’s Roasted Vegetables

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Our dear friend Kristin introduced us to this recipe. She submitted it for a cookbook my sister made for me for my birthday a few years back, a compilation of all of our friends’ favorite vegan recipes. There are lots of good ones in there, because let’s face it, my friends are all excellent cooks, but this is one we keep coming back to. We’ve made a few adjustments based on the ingredients we tend to have on hand, and there’s lots of room for creativity, which I love.

Kristin's Roasted Vegetables
Serves 4
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
  1. 3 medium carrots, sliced
  2. 1 medium bell pepper, chopped
  3. 2 sweet potatoes, chopped into 1/2 inch cubes
  4. 1 small onion, chopped
  5. 1 cup baby bella mushrooms, sliced
  6. 1 zucchini
  7. 2 parsnips, sliced
  8. 2 cups cauliflower florets
  9. 1 cup broccoli florets
  10. 4 cloves garlic
  11. 2 tablespoons coconut oil, melted
  12. 3/4 cup orange juice
  13. 2 tablespoons apple cider vinegar
  14. 1 tablespoon maple syrup, agave, or other sweetener
  15. 1 teaspoon each of curry powder, ground cumin, ground cinnamon, and ground ginger
  16. A solid sprinkling of salt and pepper
Instructions
  1. Preheat oven to 375°F.
  2. Place all your vegetables and the garlic in a large mixing bowl and toss.
  3. Add the coconut oil and mix well.
  4. Blend the orange juice, apple cider vinegar, maple syrup, and spices in a separate bowl.
  5. Pour over the vegetables and toss, until all vegetables are well coated. Sprinkle with salt and pepper.
  6. Put parchment paper down over two baking sheets, and spread the vegetable mixture over them so the vegetables are in a single layer.
  7. Roast for approximately 45 minutes, tossing half way through, until the veggies are tender and browned to your liking.
  8. Serve over brown rice or quinoa.
Notes
  1. Feel free to use other vegetables for this recipe. We'll often toss in whatever we have on hand. Some other favorites have been potatoes, butternut squash, cherry tomatoes, mushrooms-- feel free to get creative! The same goes for the spices. Some thyme or nutmeg might be a good way to mix things up, or change up the proportions and see what works for you. We rarely do this recipe the same way twice.
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