Oven-Roasted Winter Vegetables (Low FODMAP)
10 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Plant Forward • Serves 4 • Ok to make ahead: Steps 1 - 2
Roasting vegetables elevates their flavor and texture to new heights, requiring minimal seasoning to create a wonderfully delicious dish. In this recipe, I've incorporated nutritional yeast for added protein and a delightful cheesy undertone. Not only do roasted vegetables offer a diverse array of plant-based goodness, but they also seamlessly complement any meal. Plus, the convenience of cooking everything in one pan makes cleanup a breeze. Get ready to savor a dish that's not only delicious but also a breeze to prepare!
Ingredients
1/2 cup leek greens, chopped
2 cups broccoli florets, chopped
1 cup butternut squash, peeled, seeded and chopped
2 - 3 small golden beets, chopped
1 - 2 carrots, chopped
1 - 2 jalapeno peppers, seeds removed and chopped
1 small eggplant, chopped
3 tablespoons extra-virgin olive oil
1/2 teaspoon Kosher salt
1/ 2 teaspoon black pepper
3 tablespoons nutritional yeast
Directions
(1) Prepare: Preheat oven to 400 degrees F. Wash, peel, seed, and chop all the vegetables and put them in a roasting pan.
(2) Season: Drizzle with olive oil and toss well to combine. Add salt, pepper, and nutritional yeast and toss again to evenly coat the vegetables with the oil and seasonings.
(3) Cook: Put the pan in the oven and cook for 20 minutes. Stir/toss the vegetables and return to the oven for another 5 minutes or until all veggies are tender to your liking.
(4) Plate and serve: Serve warm a few extra grinds of pepper
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
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