Roasted Vegetables with Italian Salsa Verde
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Prep time: 
Cook time: 
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Serves: 4-6
 
Ingredients
Vegetables
  • 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
Salsa Verde
  • 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)
Instructions
For the Vegetables:
  1. Preheat the oven (or toaster oven) to 350*F
  2. On a parchment-lined baking sheet, toss the veggies with the melted oil and salt.
  3. Roast for 40-45 minutes or until the veggies are tender but not mushy.
For the Salsa Verde:
  1. Toss all ingredients together well.
  2. Serve on top of, or toss with the warm (or room temp) (or even cold) roasted vegetables.
  3. 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/