Lemon cheesy roasted vegetables


I served my lemon tamari chickpeas from yesterday's recipe with lemon cheesy roasted veggies for dinner, so I thought I'd share that recipe with you too - even though its so simple, it hardly needs a recipe.


Often times however, people just roast veggies in oil but I love the addition of lemon juice and zest.

Ingredients:
Variety of vegetables cut into small pieces, with tougher veg cut smaller than soft veg - enough for a large baking sheet/pan.
2 tbs olive oil
3 tbs lemon juice
Grated lemon zest
1/4 teaspoon smoked paprika
Approx 1/4 cup nutritional yeast (heavy sprinkle - but optional)

Preheat oven to 415F. Mix the first 5 ingredients together on a large baking sheet, lined with a non-stick liner (see yesterday's post for my favorite).  Sprinkle heavily with nutritional yeast and gently mix.  Roast in the oven for 20 minutes then toss them around, adding another sprinkle of nutritional yeast, and roast for an additional 10-20 minutes.

Serve hot or cold.


The veggies I used were what was on hand: blue potatoes (I love blue potatoes!), red onion, multi-colored carrots, Brussels sprouts, and asparagus, but you can chose your favorites.  Think of a rainbow as you select however, trying to get lots of different colors. You can see from the photos that I got orange, yellow, green, and blue/purple in there, so plenty of color just on one dish.


If you aren't familiar with nutritional yeast, it brings a really cheesy flavor to dishes - so is perfect for those who are dairy free or vegan. It is also a great source of B vitamins so for those who are gluten free and not eating many grains, or anyone who isn't getting many B vitamins, adding nutritional yeast gives a real boost to your B vitamin levels.
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Rainbow of Roasted Vegetables

Look at my lovely colorful dinner! Roasted veggies.


The cool pink and white stripes are chioggia beets.  If you roast them whole, they maintain their wonderful stripes inside. If you cut them before cooking, they lose their stripes.


Along with the beets are carrots, broccolini, mushrooms, roast parsnips (can't get enough of those) and then at the front of the picture are wonderful purple potatoes!


Nearly a rainbow of food in one meal. Do you eat a rainbow a day?  See the PCRM chart below which shows the cancer-fighting and immune boosting power of different colored foods.



The more naturally colorful your meal is, the more likely it is to have an abundance of carotenoids as well as other health nutrients.  Carotenoids are the pigments that give fruits and vegetables, such as carrots, sweet potatoes, and tomatoes, their bright colors.  Beta-carotene, lycopene and lutein are all different varieties of carotenoids that act as antioxidants with strong anti-cancer properties.
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