Roasted Vegetables

2 small/medium heads of fresh Cauliflower (any color)

4-5 bunches of fresh Broccoli

½lb of fresh baby carrots

1 medium onion (white, yellow, or purple/red)

1 tsp garlic powder

½ tsp black pepper

½ tsp paprika

¼ cup canola oil

Optional:

Roasted sunflower kernels (these are sunflower seeds without the shell)

Roasted slivered almonds

Preheat oven to 450 degrees.

Line a cookie sheet with aluminum foil.

Spray foil with non-stick cooking spray.

Thoroughly rinse cauliflower and broccoli.

Cut florets & stems into large bite-sized pieces, and place in a bowl. (The pieces will be chunky. You may choose to leave the florets whole, or cut them in half if they are very large).

Rinse baby carrots. Slice lengthwise.

Add to bowl with cauliflower and broccoli.

Rinse and peel an onion. Cut into wedges.

Add to the bowl with other vegetables.

Drizzle vegetables with canola oil.

Toss with a spoon or hands to evenly coat.

Sprinkle with garlic powder, black pepper, and paprika.

Toss with a spoon to evenly coat.

Pour vegetables onto a cookie sheet, and spread evenly on the sheet.

Bake at 450 degrees for about 20 minutes.

Using tongs or a spatula, turn vegetables every 5-7 minutes to prevent burning, and check for tenderness and charring.

Check for tenderness and char.

After 15 min, sprinkle sunflower kernels and almonds over the mixture.

Continue to cook, checking every 5 minutes or so, for desired tenderness & charring.

At desired tenderness, remove vegetables from the oven.

Sprinkle lightly with coarse sea salt, to taste. Serve warm.

Refrigerate leftovers in an airtight container.

*This recipe would pair well with rice or quinoa, and a chimichurri sauce or drizzle of flavored

olive oil.

**Feel free to add additional vegetables and spices. Consider brussels sprouts or sweet potatoes.

Vegetables like mushrooms, asparagus, or thick (~½ inch) slices of zucchini squash or eggplants should be added closer to the end of the roasting period, as they may get soggy. Spices such as curry, turmeric, cumin, red pepper flakes, smoked paprika, or smoked black pepper can add additional flavor complexity. Get creative and explore various flavor combinations :)

Submitted by: Latrece Murdock for ESC Lenten Fast 2023