When it comes to side dishes, nothing really beats a simple and delicious roasted vegetable course. These recipes work well for busy nights for a lot of reasons – although they are typically vegetable-heavy, you can save a ton of time by using your food processor. The roasting process also brings out some of the best vegetable flavors, leaving you with a dish that’s tasty and easy to prepare. In this dish, you’ll be roasting several veggie ingredients like cauliflower, green beans, mushrooms, and radishes and topping with an easy balsamic sauce that works well with lots of main course options.
For this meal, you’ll be enjoying a variety of vegetables that provide a ton of micronutrients and other benefits to your plate. We really like the combination in this recipe because of the variety of vegetable types you’ll get; however, you can always adjust what and the amounts you include based on your preferences. For example, we often hear from people who love most vegetables that they just don’t care for mushrooms. We think this has to do more with texture than taste – in this dish, your mushrooms will be considerably drier than in other dishes, so think about including them to see if they work for you prepared in this manner.
This versatile side dish works well paired with a main course higher in fat and protein content to balance your macros. For this dish, try preparing a beef course like this slow-cooked beef brisket – this will fill up your plate and save time.
Roasted Garden Vegetable Medley
Protein: 7g / %
Carbs: 17g / %
Fat: 19g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 head cauliflower, cut into florets
- 1/2 lb. green beans, trimmed
- 8 oz. mushrooms, quartered
- 10 to 12 radishes, quartered
- 1/4 cup water or vegetable broth
- 1/4 cup walnuts, toasted and coarsely chopped (optional)
- 1/4 cup balsamic vinaigrette
- Fresh thyme sprigs
- 1/4 cup coconut or olive oil
- Sea salt and freshly ground black pepper
- Preheat your oven to 400 F.
- Place all of the vegetables on a baking sheet.
- In a bowl, combine the vegetable broth, olive oil and balsamic vinegar; season with salt and pepper to taste.
- Pour the olive-balsamic sauce over the vegetables and gently toss.
- Place fresh thyme sprigs on top of the vegetables.
- Roast the vegetables in the preheated oven 20 to 25 minutes, or until vegetables are cooked to your preference.
- Serve vegetables topped with walnuts, if using.