Name: Oil-free Roasted Vegetables
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 2 cups Brussel sprouts (cut in half); 2 medium carrots (cut lengthwise and chop into large (thumb sized) bites); 4-5 small red or yellow potatoes (cut into quarters); 1 large sweet potato (cut into 1/4 inch rounds or half moons if you prefer); 2 cups cauliflower (chopped into bite size pieces); 1 bundle broccolini (or broccoli raab) (roughly chopped); 1 cup purple or green cabbage (sliced thinly); 1 medium bell pepper (sliced thinly lengthwise); 1 small beet (peeled or with skin on (wash well), cut into 1/4 inch rounds or half moons); 1/2 medium zucchini or yellow/summer squash (sliced into 1/4 inch rounds); 1/2 teaspoon salt (to taste); 1 Tablespoon curry powder (optional seasoning of choice might include cumin, turmeric or paprika); 2-4 Tablespoons lemon juice (or 1/2 fresh squeezed lemon); 1-2 Tablespoon(s) fresh herbs such as parsley or cilantro (thyme, oregano or rosemary works well too); 2-3 Tablespoons Tahini (hummus can be used in place of Tahini for sesame seed allergy)

Oil-free Roasted Vegetables

This recipe makes for a great batch meal. Use a variety of vegetables and explore which will be your favorites.

Course batch meal, Side Dish

Keyword high fiber, low-fat, oil-free, plant-based

Prep Time 5

Cook Time 35

Total Time 40

Servings 4 servings

Calories 150kcal

Equipment

1 baking sheet lined with parchment paper; optional silicon pan liner
1 kitchen knife
1 large cooking pot with steamer basket (or metal strainer)

Ingredients

Hearty Vegetables

2 cups Brussel sprouts cut in half
2 medium carrots cut lengthwise and chop into large (thumb sized) bites
4-5 small red or yellow potatoes cut into quarters
1 large sweet potato cut into 1/4 inch rounds or half moons if you prefer

Less Hearty Vegetables

2 cups cauliflower chopped into bite size pieces
1 bundle broccolini (or broccoli raab) roughly chopped
1 cup purple or green cabbage sliced thinly
1 medium bell pepper sliced thinly lengthwise
1 small beet peeled or with skin on (wash well), cut into 1/4 inch rounds or half moons
1/2 medium zucchini or yellow/summer squash sliced into 1/4 inch rounds
1/2 teaspoon salt to taste
1 Tablespoon curry powder optional seasoning of choice might include cumin, turmeric or paprika

For Serving (Optional)

2-4 Tablespoons lemon juice or 1/2 fresh squeezed lemon
1-2 Tablespoon(s) fresh herbs such as parsley or cilantro thyme, oregano or rosemary works well too
2-3 Tablespoons Tahini hummus can be used in place of Tahini for sesame seed allergy

Instructions

Preheat oven at 375 degrees F (190 C) and line two baking sheets with parchment paper or silicon baking sheet liner.
Fill a large pot with about 1/2 inch of water and bring to a boil over high heat.
Once boiling, lower the heat to medium-high and place the steamer basket or metal strainer into the pot. Add the hearty vegetables-carrots, potatoes, sweet potatoes and optional Brussels sprouts.
Cover the pot and steam the hearty vegetables for 4 to 6 minutes or until they are fork tender.
Transfer the steamed hearty vegetables from the steamer to one of the lined baking sheets and arrange the less hearty vegetables (broccolini, bell pepper, cabbage, beet, cauliflower and zucchini) onto the other lined baking sheet. Season with salt and curry powder (or other seasonings), toss to coat.
Bake for 20 to 30 minutes, watching closely for doneness as some vegetables such as the broccolini will be done between 15-20 minutes.
Remove from oven and serve with optional lemon juice, fresh herbs and a drizzle of Tahini or hummus. Enjoy!

Notes

Leftovers can be stored in the refrigerator for up to 4 days. Reheat at 400 degrees F (204 C) for about 10 minutes.
This list of vegetables is just the beginning, you can add or eliminate based on if you do not care for a vegetable or if they are available/not available in-season.
Calories are estimated.

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