These roasted vegetables perfectly accompany almost any simple meat dish such as the whole Crock Pot Chicken. The Herbes de Provence gives them a lovely flavor. These herbs may come unground. You may choose to grind them into a powder or leave larger pieces of herbs, both will work fine. Feel free to include other veggies or omit any below you don’t care for, just keep it within the gut-repair program. You can chop everything small and add to a roasting pan or keep the vegetables in longer pieces. Make sure to cut them thinly enough so they roast. These are wonderful left overs and can be easily reheated in a toaster-oven at work for lunch the following day.
- 2 large leeks
- 2-3 large carrots halved lengthwise and cut in half
- 1 small sweet potato cut into ¼ inch thick rounds and then cut rounds in half
- 1 large fennel bulb or two smaller ones, stems removed and cut into thin rounds (it’s ok that it wont actually end up looking round but rather in pieces.)
- 1-2 courgettes (zucchini) cut into ½ inch rounds asparagus, as many stalks as you please
- 3 cloves garlic, sliced
- 1 turnip, cut into ¼ inch thick rounds and then cut rounds in half
- ½ butternut squash cut into 1/4-1/2 inch rounds and then quartered
- 1 onion chopped, optional
- 1 cup brussel sprouts, halved salt and pepper
- 2-3 teaspoons Herbes de Provence, or to taste
- 4 Tablespoons coconut or olive oil, but amount is dependent upon quantity of veggies you wish to roast
1. Preheat oven to 400 degrees F.
2. Arrange veggies in a roasting pan rather than on a cookie sheet as the oil will drip down into the oven and make a mess
3. Brush with coconut or olive oil, season with salt, pepper and Herbes de Provence
4. Roast in oven until you can easily pierce the squash and sweet potato, about 50 minutes. Half way through cooking I flip the vegetables over, sprinkle with more salt, pepper, Herbes de Provence and brush with more oil if necessary.
5. Remove from oven, allow to cool for 5 minutes and serve.