Roasted Vegetables with Italian Salsa Verde
Author: Dana McIntyre
Prep time:
Cook time:
Total time:
Serves: 4-6
- 1 Tbsp Extra Virgin Coconut Oil
- 1-2 lbs Carrots, cut into 3-4 inch pieces
- 1-2 lbs Beets, cut into 4-6 wedges (per beet)
- 1-2 lbs Nugget Potatoes (or sunchokes), cut in half
- (or literally any veggies you have/love)
- Sea(weed) Salt to taste
- 1 c fresh Parsley, finely chopped
- ½ c fresh Basil, finely chopped
- 1-3 Garlic cloves, minced
- 3 Tbsp Capers, finely chopped
- ½ tsp dried Chili Flakes or fresh chili (optional, leave out for nightshade-free)
- 1 Tbsp Dulse, chopped finely by hand or buzzed up in a spice grinder
- 1 Tbsp Lemon Juice
- 1 Lemon, zested
- ½ c Extra Virgin Olive Oil
- Sea(weed) Salt, to taste (you might find you don't need any because of the capers)
- Preheat the oven (or toaster oven) to 350*F
- On a parchment-lined baking sheet, toss the veggies with the melted oil and salt.
- Roast for 40-45 minutes or until the veggies are tender but not mushy.
- Toss all ingredients together well.
- Serve on top of, or toss with the warm (or room temp) (or even cold) roasted vegetables.
- Optional: Instead of the chopping, put the sauce ingredients into a food processor and pulse until coarsely smooth and blended).
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/greens/roasted-vegetables-with-italian-salsa-verde/
3.5.3208