Chef Robert Lewis, the Happy Diabetic Chef, shares a few of his simple and sure-fire roasted vegetable recipes. Be sure to check out his website for more recipe ideas, cookbooks, and links to his podcast!
Roasted Broccoli and Cauliflower
Ingredients:
- 1 pound broccoli or cauliflower
- 4 teaspoons extra virgin olive oil (or canola oil)
- ½ teaspoon salt
- ¼ teaspoon pepper
- Lemon juice, fat-free feta cheese, fresh chopped parsley (optional)
Directions:
- Preheat oven to 450 degrees.
- Line a 15” x 10” x 1” baking sheet with aluminum foil and spray with a light coating of non-stick spray.
- Cut florets into 1-inch pieces.
- Toss the vegetables with olive oil, salt and pepper.
- Spread them out evenly on the baking sheet so they aren’t crowded in the pan.
- Roast in the oven for 15-20 minutes.
- Top with a squeeze of lemon juice, feta cheese and parsley if desired.
Roasted Carrots
Ingredients:
- 1.5 pounds carrots
- 4 teaspoons extra virgin olive oil (or canola oil)
- ½ teaspoon salt
- ¼ teaspoon pepper
Directions:
- Preheat oven to 450 degrees.
- Line a 15” x 10” x 1” baking sheet with aluminum foil and spray with a light coating of non-stick spray.
- Peel or scrub carrots and cut them into 1/4-inch slices.
- Toss the vegetables with olive oil, salt and pepper.
- Spread out evenly on a baking sheet and roast in the oven for 20-25 minutes.
For Chef Robert’s tips on taking the mystery out of roasting veggies, click here!
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