A no-fail side dish for any dinner - roasted veggies! Whether you're roasting cauliflower, sweet potatoes, or Brussels sprouts, the method is pretty much the same... slice the veggies, drizzle in avocado oil (better for high heat cooking than olive oil!), sprinkle with salt & pepper, and bake at 400 until toasted and crispy! These purple carrots, parsnips, and sweet potatoes (with a little sprinkle of paprika) are the perfect way to satisfy a 🍟 craving, plus they're delicious the next day added into your salads for lunch! What are your go-to veggies for roasting?
