Use this quick and easy culinary technique to roast any kind of veggies in your refrigerator, if possible, grown by your local farmers. All you’ll need is a few of your favorite vegetables, extra virgin olive oil, and sea salt. That’s it. A few simple ingredients and easy cooking method to create a tasty, healthy veggie side dish. – Melanie Albert
Click to watch the Video of the Simple Roasted Veggie Bowl.
Thank You Farmers
Thanks to our local Arizona farmers who are working so passionately to bring great, local food to our community while we’re all social distancing and cooking more at home. Thanks to my long time farmer friends at The Farm at South Mountain, Blue Sky Organic Farms, The Farm at Agritopia, Crooked Sky Farms, Rhiba Farms, Whipstone Farms, Steadfast Farm, Phoenix Pinnacle Farms, Maya’s Farm, and the Community Exchanges. From my heart, I really appreciate you.
Thank You Farmers Markets
Here in Arizona, I’d also like to thank our local farmers markets to continuing to stay open as grocery stores, so we have a safe place to purchase the quality food from our farmers, and our farmers have a place to sell the produce that is growing so abundantly right now. Special thanks to my friends at the Downtown Phoenix Public Market, where I’ve been leading cooking demos for several years.
Quick Roasted Veggies Recipe
Create this quick roasted veggie dish with a few of your favorite veggies in your kitchen and enjoy it with quinoa or brown rice.
Cooking Tip: Since some veggies cook faster than others, be sure to remove veggies from the pan when they have been cooked.
Simple Ingredients
- Four to six of your favorite veggies.
- For this intuitively created recipe, I pre-ordered a CSA (Community Supported Agriculture) from Blue Sky Organic Farms in Litchfield Park, Arizona. I then quickly picked it up at the Saturday Downtown Phoenix Farmers Market.
- ½ Caraflex cabbage (sweet and mild)
- 4-5 orange carrots, sliced
- 1 large green onion, sliced
- ½ kohlrabi, sliced
- ½ yellow (cheddar) cauliflower, sliced
- 2-3 tbsp extra virgin olive oil
- Pinch sea salt
- Garnish: Sunflower seeds, arugula, edible flowers
- Extras: Cooked brown rice or quinoa
Quick Roasted Veggies: Ingredients
Simple Steps
- Pre-heat oven to 425 degrees F.
- Slice all veggies into bite-sized pieces.
- Place veggies into baking pan.
- Drizzle veggies with the olive oil and sea salt.
In to the Pan: Veggies, Olive Oil, and Sea Salt
- Roast for 12 minutes.
- Toss veggies.
- Roast for another 12-15 minutes.
- Enjoy veggies with quinoa or brown rice.
Plating
- Plate the veggies in a veggie bowl with quinoa or brown rice, along with pumpkin seeds, arugula, and edible flowers.
Enjoy! Quick Roasted Veggie Bowl
Click to watch the Video of the Simple Roasted Veggie Bowl.
Please ask any questions, anytime, and share your culinary creations with us.
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By Melanie Albert, Plant-Based Cooking Leader, Founder & CEO, Experience Nutrition in Phoenix, Arizona. Award-winning cookbook author, speaker, corporate wellness, team building, retreat leader, and caterer.