Jan
23
2013

Roasted Vegetables

Here’s a great recipe from Coach Peter. He says:

“I do a lot of veggie bakes. They’re usually a little different based on what’s in my fridge at the time. I chop sweet potatoes, carrots, beets, brussels sprouts, cauliflower, and onions into pieces that are around a half inch cubes, then add some salt and pepper, garlic, cumin, and chili powder, and toss everything in coconut oil. Then I bake it for an hour to an hour and a half at 425 (if you’re doing a larger portion, it is closer to an hour and a half). This makes a ton of food and usually lasts me for about a week or so. I will sometimes add a cut-up rotisserie chicken and eat the different portions as a whole meal too.”

Thanks, Peter! Roasted veggies are delicious. And we love the idea of adding cut-up rotisserie chicken to them to make a satisfying, quick meal!

  Posted In blog, recipe

    3 Comments

    1. On January 28, 2013 Katie Hunt said

      Just made these tonight…Yum! I do roasted veggies a lot as well, but some of the veggies and spices in this were a bit different than my norm. Great combo, thanks for posting!

    2. On January 28, 2013 Rachel Anderson Kangas said

      very similar to one we do a lot, so good and can be served a lot of different ways

    3. On January 28, 2013 Linda Stumpf said

      I think I'll try one with these spices too.

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