These mixed vegetables, roasted in a rich lemon-garlic-herb sauce, are simply incredible. It’s one of my favorite ways to prepare summer squash (one of the only ways, if you ask my partner–he refuses to eat them in any other dish). It’s also really nice to have a simple, relatively quick side dish that’s all in one pan so clean-up is minimal. Seriously, mixed vegetables rock. These pair exceptionally well with chicken and fish, but don’t let that stop you from serving them other ways, either!
Looking for high-quality meat?
The great nutrition conundrum of our times is how to make a healthy diet sustainable, not just for us and our families, but for future generations. It’s no secret that factory farming has been disastrous for the environment, never mind the welfare of us or our food. So I try to prioritize ethically-harvested, sustainably-raised, grass-fed or pastured proteins. US Wellness Meats not only fits the bill, but they also have a huge variety of other products: Seafood, game meats, jerky, bone broth, sausage, tallow, pork rinds… there’s a lot to love. Free shipping combined with bi-weekly deals from their newsletter can make them more affordable than your local supermarket for meat that’s antibiotic-free, humanely-raised, and really, really good.
- Combine all ingredients in a large baking dish and roast at 350F for 35-40 minutes, until the carrots are crisp-tender.