Quick Roasted Vegetables

Ingredients

1 bunch broccolini (about 1 pound; broccoli works as well), stems and florets roughly chopped

1 small head cauliflower, roughly chopped

1 yellow summer squash, halved and cut into chunks

3 ounces button mushrooms, chopped

3 TBSP coconut oil, melted

½ TBSP fresh thyme

½ tsp sea salt

½ lemon, juiced

1 bunch broccolini (about 1 pound (454 g); broccoli works as well), stems and florets roughly chopped

1 small head cauliflower, roughly chopped

1 yellow summer squash, halved and cut into chunks

3 ounces (85 g) button mushrooms, chopped

3 TBSP (45 ml) coconut oil, melted

½ TBSP (7.5 ml) fresh thyme

½ tsp (1 g) sea salt

½ lemon, juiced

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Dietary Therapies

AIP

SCD

mSCD

IBD-AID P3

MED

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Vegan

Egg Free

Nut Free

Soy Free

Preheat your oven to 400 °F (204 °C)
Place the broccolini, cauliflower, squash, and mushrooms in a large bowl. Pour the melted coconut oil over top, and stir until all of the vegetables are coated. Sprinkle with thyme and salt and stir once again.
Cook for 20-25 minutes, until vegetables are lightly browned and fork-tender.
Sprinkle with lemon juice and serve warm.