Primavera Roasted Vegetables
What's in it?
Red onion, zucchini, carrots, broccoli, asparagus, small cherry tomatoes, dried herbs (basil, thyme, oregano or a mixture like herbs de Provence or Italian seasoning), coconut oil (refined), salt, pepper, fresh herbs to garnish (parsley, basil)
Where did I find it?
Why do I like it?
This is the perfect recipe when you want a colorful mix of spring vegetables. It is simple to put together with whatever you have on hand. You can swap out any veggie, use white onions or shallots and mix it up with the dried and fresh herbs.
I found this recipe when I was searching for a spring roasted vegetable dish to use as a side to some creamy pasta I was making. The original recipe is for a pasta primavera but I used the vegetables as a stand alone dish.
What did I change from the original recipe?
I wanted to use asparagus, so I swapped it for the yellow squash. I used a dried herb blend from The Spice Way LA (you can order online). I used refined coconut oil instead of olive oil. Additionally, I omitted the parmesan cheese and pasta from the original recipe as I wanted to serve these on the side of a pasta with a lemon cashew cream and have this be a non-dairy dish.
Want the revised recipe? CLICK HERE.