Variety of vegetables cut into small pieces, with tougher veg cut smaller than soft veg - enough for a large baking sheet/pan.
2 tbs olive oil
3 tbs lemon juice
Grated lemon zest
1/4 teaspoon smoked paprika
Approx 1/4 cup nutritional yeast (heavy sprinkle - but optional)
yesterday's post for my favorite). Sprinkle heavily with nutritional yeast and gently mix. Roast in the oven for 20 minutes then toss them around, adding another sprinkle of nutritional yeast, and roast for an additional 10-20 minutes.
Serve hot or cold.
The veggies I used were what was on hand: blue potatoes (I love blue potatoes!), red onion, multi-colored carrots, Brussels sprouts, and asparagus, but you can chose your favorites. Think of a rainbow as you select however, trying to get lots of different colors. You can see from the photos that I got orange, yellow, green, and blue/purple in there, so plenty of color just on one dish.
If you aren't familiar with nutritional yeast, it brings a really cheesy flavor to dishes - so is perfect for those who are dairy free or vegan. It is also a great source of B vitamins so for those who are gluten free and not eating many grains, or anyone who isn't getting many B vitamins, adding nutritional yeast gives a real boost to your B vitamin levels.