To me, roasted veggies taste like winter. It’s a one-pan dish too, which makes dinner super simple. Or lunch. Or breakfast. It’s good for any meal. Chop up your veggies, toss in melted fat of choice, season with salt and pepper, and roast at a high temperature for a relatively short amount of time. You want them to brown, and look almost “burnt” on the edges. That’s the real flavor. This combination of veggies along with the apple is my favorite mix right now. It’s delicious with a pork chop, some sausage, roasted chicken breast, or even for breakfast like you see here with some Soft Steamed Eggs.
Roasted Winter Veggies with Apple
2 cups of trimmed and halved Brussels Sprouts
4 carrots, chunked
1 red onion, chunked
2 apples, diced
2 tablespoons of lard (or bacon fat, coconut oil, ghee, or avocado oil)
generous amount of sea salt and pepper
- Melt the cooking fat of choice (I really the lard is the best), and toss the veggies and apple evenly in the fat. Spread out on a cookie sheet, making sure there is plenty of room between the veggies. Don’t crowd them or they will steam instead of roast.
- Season liberally with sea salt and pepper. You can add spices and herbs if you want, like garlic powder, paprika, smoked paprika, thyme, or rosemary, but they don’t really need it if you want to keep it simple.
- Roast at 425 for 30-40 minutes, until the edges of the veggies and apples are turning black and brown. Serve immediately.
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