Roasted Harvest Veggies (GAPS/Paleo)

I fell in love with roasted veggies last year and had some sort of roasted vegetable almost every day for months. I really went crazy on the brussels sprouts. I brought some for Thanksgiving at my mom and dad’s house last year and I was worried there wouldn’t be enough for everyone, especially me! Fortunately, I didn’t have to worry about that because my grandpa and dad started making fun of me and my brussels sprouts. My mom, my son, and I were happy to eat them up :). So tasty.

The idea for these colorful roasted vegetables wasn’t mine. I saw them posted on Facebook sometime last year and thought they looked fabulous! So I looked on the internet for a recipe when I wanted to make them, but couldn’t find it. Whoever you are, I appreciate your idea :). Everyone I work with loves these.

Recipe

*1/2 lb brussels sprouts, halved

*1/2 lb carrots, sliced about 1/4 inch thick

*1/2 lb cauliflower (about 1/2 head), cut into 1 inch pieces

*1 red onion, cut into chunks

*3 Tbsp melted butter or refined coconut oil

*sea salt (Celtic, Himalayan) to taste

Cut vegetables and spread a single layer on a large sheet pan. Drizzle with butter or coconut oil and toss vegetables to coat. Roast at 400 degrees for about 45 minutes, stirring about halfway through.

So there it is, the vegetable dish I’ll be bringing this year to Thanksgiving. I hope I make enough for everybody :).