When your dinner is this visually appealing, delicious and easily, you are winning at health!
This is one of the easiest and healthiest recipes I know. It’s so simple, I can’t believe I didn’t think of it myself! I make this all the time and love the profound health benefits that come from eating whole, fresh foods full of fibre and heart-healthy fat. It is so good and so satisfying. Better yet, it keeps well in the fridge for easy meal re-heats during the week.
Cooking this meal with gratitude (for the nutritional load and health benefits) and intention (good food energy) is a loving act of self-care. When we cook and eat with gratitude, love and intention, our bodies are in the relaxation response, which facilitates digestion and enhances absorption of the vitamins, minerals and nutrients in our fabulous food
Basically any veggies that can be roasted, but in this case I used:
- Ingredients are not measured, as this recipe can be used with varying amounts of veggies ( you can cook for the whole week or just one meal), which means that the only things that need to be scaled up or down are the lemon juice, garlic, salt, pepper & turmeric *
Preheat oven to 425 degrees F; Combine all veggies in a large mixing bowl; Add the juice of 2 lemons, a very healthy glug (or 4) of extra virgin olive oil, 2-5 cloves of minced garlic (well, I’m half Italian and I’m scaring vampires away), a generous pinch of turmeric, pepper and some salt. Mix well; Transfer to aluminum foil-covered baking sheet; Bake in oven for 50-55 minutes.
Sometimes I add broccoli or cauliflower, depending on what is available. Great things happen when Brussels sprouts are roasted – some of the leaves come off and get really roasted and crunchy (extra delish!).