I’m not sure how it took me this long to realize a simple fact: roasted vegetables are so easy and so delicious. It’s also an easy way to use up a mix of veggies in the fridge before they go bad.
For this batch I used: zucchini, sweet potato, red pepper and broccoli.
The veggies are tossed in a generous amount of extra virgin olive oil and Memphis Dry Rub (a bbq rub)
They are then roasted on a foil-lined sheet pan at 400 for 35-40 minutes.
Cooking is serious business.
Just kidding! If it isn't fun, easy, and delicious, then what's the point? More and more families (including ours) are choosing a high fat/low carb & low sugar lifestyle for its numerous health and weight loss benefits. With a little creativity and planning, eating this way can be simple, delicious, and life-changing. I believe my grandchildren will be shocked by the amount of processed "food" and sugar we ate before their time. Join me in this eating and cooking revolution! From my kitchen to yours,