As seen on snapchat every week, I love to make a huge batch of simple roasted spring vegetables to have throughout the week.
Roasted vegetables are one of my favorite meals, I could eat the entire batch!
Although I love roasting vegetables every season, spring is the perfect time to really get the best produce. The stores are just bursting with beautiful colors and all the produce is full of the best flavor.
This recipe today is the only recipe you will ever need to roast anything. I use this method to do potatoes, chicken, pork chops, and anything else you like to cook in the oven.
I use very little oil, so everything turns out crispy, which to me is the best part! If you follow along on instagram, this is a very similar recipe to the one I have shared before. I’ve shared pictures of this for kale, Brussels Sprouts, and more 🙂
- Purple Cauliflower
- Olive Oil
- Garlic Powder
- Cayenne Pepper
- One Whole Lemon
- Preheat oven to 400 degrees.
- Spray one or two baking sheets with non-stick cooking spray. The amount you want to cook is totally up to you (I always fill up two full sheets).
- For asparagus, rinse and pat dry. Cut about 1/2 to 1 inch off the ends.
- Lay out even on a baking sheet. Lightly drizzle with a little olive oil. Rub it around, coating as much asparagus as you can.
- Sprinkle with salt, pepper, garlic powder, and a small dash of cayenne (just a tiny amount for flavor).
- For cauliflower, slice into thinner pieces. It will be half the size of a regular floret. Keeping them thin allows to cook and crisp up faster. Drizzle olive oil and spices on it just like asparagus.
- For mushrooms, pop the ends off and just place on the pan. No need to cut.
- For any other vegetable, slice thin like the cauliflower. Use the same method with oil and spices.
- Pop one or two pans in the oven and bake 20 minutes. An additional 5 minutes may be needed for larger slices.
- Squeeze a little lemon juice on top, serve hot!
- If you are using these for meals throughout the week, under cook everything by about 5 minutes. This will keep them firm in the refrigerator.
- They will finish cooking in the microwave when you are ready to eat them.
Chemist Tips for Roasted Vegetables
This recipe is truly fail-proof. It will turn out great with a variety of vegetables, just make sure to cut all the pieces around the same thickness so they cook evenly.
To get the most health benefits out of this recipe, use Himalayan pink salt. I use this salt exclusively for the added mineral benefits. Head over to this post to read all the chemistry details on pink salt. The addition of lemon is another fantastic health benefit. Lemon is one of the healthiest, natural additions for your diet. It has amazing chemical properties. Read this post to get the full scoop on lemons!
If you want to use this recipe to roast potatoes, you can cut them a little thicker, and add about 10-15 minutes onto the baking time.
I recommend doing potatoes on their own if you choose to do so. They take longer to roast and get crispy. It is best to do this when the oven isn’t crammed with other pans.
Enjoy this great recipe!!
What are your favorite spring vegetables?