If you aren’t a fan of vegetables it’s probably because you haven’t eaten them right. I guarantee you that you will eat your veggies if you roast them this way! I roast all my veggies with this same basic recipe using olive oil, pink Himalayan sea salt and pepper. The roasting times will vary based on each vegetable but you will get the concept. My kids eat their weight in green cruciferous vegetables! Here’s how to make them.
Pre-heat oven to 400 degrees
Roasted Broccoli – use this recipe for 4 large heads of broccoli or 2 small bags of broccoli. Using a cookie sheet like this one cut off broccoli florets and arrange on the cookie sheet. Coat the broccoli with 4 Tablespoons of extra virgin olive oil and at least a 1/2 teaspoon of pink salt. Add a little pepper to taste and mix with your hands so each floret is evenly coated. Place in oven and roast for 20 mins. When you take it out of the oven you will see a little char… this is delicious! It’s not burned!
Roasted Kale – use this recipe for a big bag of Trader Joe’s Kale or a large bundle of Kale. Using the same cookie sheet as above, arrange Kale on to pan an spread out. If you use fresh kale make sure you separate the big stem out. Most bags of ready to use kale will have this stem removed already. Add 3-4 Tablespoons of olive oil and a healthy sprinkle of pink salt to kale. Mix with hands until evenly coated. Roast for 10 minutes. Kale goes from roasted to BURNED in like 2 mins so watch it carefully. You want it to be crispy but not burned. Very fine line. Sometimes I sprinkle a little Parmesan cheese on top.
Roasted Cabbage “Steaks” – use this recipe for a head of cabbage. There’s 2 ways you can do this. You can slice 1/2 inch wide “steaks” of cabbage and place on the cookie sheet or you can shred the cabbage. I make it both ways. Drizzle 3-4 tablespoons of olive oil and salt & pepper over cabbage. Mix well and roast for 20 mins. The more brown on the cabbage the sweeter it will taste.
Roasted Asparagus – Take one or two bushels of asparagus and dice up in 2″ long pieces. Drizzle 2 tablespoons olive oil and salt & pepper to taste. Mix well and roast for 20 mins. You can leave the asparagus long but I like them diced up to make it easier to eat.