This is one of my simple go-to meals because you can really use whatever vegetables you have on hand. In this recipe, I have carrots, radishes, beets, and fennel. I have used the same recipe with kohlrabi, turnips, and okra.
-wash, then chop all veggies
-I generally don’t peel vegetables, however I do prefer to peel beets
-place all veggies in an oven safe pan or iron skillet
-drizzle with coconut oil
-roast in oven at 425 until desired tenderness
Salads can be simple or complicated. I choose SIMPLE!
-Grab your lettuce, arugula, spinach, or any other greens you like.
-Top it with cooked meat like ground beef, chicken, steak, or even ground breakfast sausage. In this photo, I mixed ground beef and breakfast sausage because it was leftover from other meals. Ha!
-Add an apple, pear, or grapes if you like a little sweetness.
-And in this recipe, I even added pan seared okra and onions. YUM!
-Choose a salad dressing (or not) and there you go. Enjoy!
The way to keep it simple is to use what you already have. Mix it up and you’ll create yummy salads!
Preheat oven to 425.
Lightly rinse okra. Chop into 1/2 inch to 1 inch pieces. Toss in oil, salt, and pepper. Spread on cookie sheet and roast in the oven for about 20-30 minutes. Broil the last few minutes to brown, if desired.