There’s nothing better than tossing a quick naturally gluten-free and veggie meal into the oven and turning around a few minutes later to a naturally sweet dish that’s table-ready in a flash and can be paired with my 3 simple homemade dairy-free dips.

I really enjoy roasted veggies but I feel like they get such a bad rap. Everyone thinks they are so boring- well everyone but my clients, that is.  After making these simple roasted veggie dishes for myself this week and experiencing it in all it’s roasted glory, I feel the need to fix the bad rap boring roasted veggies may have in your household.

Okay?

Trust me on this one.

Because adding a lil’ bit of flavor to a simple vegetable can never be a bad thing…and because if veggies with a simple seasoning is wrong- I surely never wanna be right.

I mean, come on.

Veggies and seasonings belong together. Don’t we all know this by now?  They go together like ice cream n’ sprinkles (or do you call them jimmies?), like two peas in a pod and like Me and Manhattan.

There’s just some things in life we just don’t question and veggies relationship with a simple seasoning is merely one of them.

Now, don’t get me wrong- I love eating my veggies plain and simple. But when I’m roasting- I’m addin’ a touch of seasoning to bring out the natural flavors.

Catch my drift?

The end result of these 3 simple roasted meals or side dishes is each veggie covered with a delicate seasoning that melts in your mouth, bringing you utter satisfaction.

No need for butter- no need for cream.

No sir, not in this kitchen.

My belly surely couldn’t handle that.

I made these for myself over the weekend when I bough an abundance of fresh produce from the farmers market- and my fridge was nearly busting at the seams.  Apparently I have a habit of buying too much produce than my fridge can handle.

So, I created these 3 dishes – ate ’em up and I nearly died.

They’re that good.

Yes- that gooood.

Go ahead, make ’em all tonight.  Then, you can tell me how you’re going to start making these once a week.  My clients are already asking for these on next weeks menu again.

So, I’m already gearing up for roasting these babies up again on Friday.

3 Best Baking Sheet Meals

Roasted Flax Mango Broccolini with Lemon Horseradish Dip– Chop a large mango; coat with 2 Tbsp. ground flax seeds; place onto a baking sheet with 2 cups Broccoli. Roast at 350 degrees F for 15 minutes or until tender. Serve with mixture of: 1 cup So Delicious dairy-free yogurt, 2 tsp. horseradish and 1/2 tsp. fresh lemon zest

Beet Chips with Spinach Pesto Dip– Spritz 4 large beets with olive oil; place onto a  baking sheet.  Roast at 400 degrees F for 30 minutes or until tender; thinly slice into chip-like shapes.  Serve with mixture of: 1 cup So Delicious dairy-free yogurt, 1 cup cooked baby spinach, 2 Tbsp. olive oil, 1 tsp. ground pine nuts and 2 finely chopped fresh basil leaves.

Roasted Romaine with Avocado Raspberry Dip-Drizzle 3 heads of romaine with olive oil, cinnamon and chili powder.  Roast at 350 degrees F for 20 minutes. Serve with a mixture of: 1 cup So Delicious dairy-free yogurt, 1 ripe mashed avocado and 1/2 cup fresh raspberries.

Gluten-Free Vegetable-Roasting Guide

Here’s a quick n’ easy way to prepare your naturally gluten-free roasted veggies.  You can roast ’em up, toss them into a sealed glass container and keep them in your fridge for up to 4 days. I find the longer I keep them in the fridge- the better the flavor- by Day 4 they are moist, tender and heavenly sweet.

Preheat oven to 450 degrees F.  Prepare the below vegetables of your choice.  Toss with 2 Tbsp. olive oil, 1/4 tsp. sea salt and 1/6 tsp. freshly ground white pepper.

Spread vegetables evenly on a rimmed baking sheet; roast stirring once until tender.  Follow roasting times below.

Suggestions below Serve 4

Beets and Turnips

• 2 lbs. with greens removed, ends trimmed, peeled and sliced into 1 inch wedges
• Roast for 20-25 minutes

Broccoli and Cauliflower

• 1 lb. cut into 1 inch florets
• Roast for 15-20minutes

Brussels Sprouts

• 1 lb. outer leaves removed, stems trimmed; slice large sprouts into quarters and slice small sprouts into halves
• Roast for 20-25 minutes

Butternut Squash

• 2 ls. peeled, seeded and cut into 1 inch cubes
• Roast for 35-40 minutes

Cabbage

• 1 small head (approximately 2lbs.), cored and chopped into 1 inch cubes
• Roast for 15-20 minutes

Carrots and Parsnips

• 2 lbs scrubbed and cut into 1/3 inch slices
• Roast for 20-25 minutes

Fennel

• 2 large bulbs cut into 1 inch pieces (including fronds and stalks)
• Roast for 20-25 minutes

Green Beans

• 1 lb. stem ends trimmed
• Roast for 15-20 minutes

Sweet Potatoes

• 2 lbs. scrubbed and cut into 1 inch wedges
• Roast for 20-25 minutes