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Spring Roasted Vegetables

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Lighten up seasonal roasted vegetables by adding fresh lemon juice and a sweet balsamic glaze. These delicious vegetables make a great side dish to round out any meal.



½ medium size celery root

8 carrots

8 ounces baby bella mushrooms

1 cup Brussels sprouts, sliced in half

10 ounces trimmed green beans

1-2 tablespoons avocado oil

1 teaspoon sea salt

1 teaspoon onion powder

1 teaspoon minced fresh rosemary

Juice of 1 lemon (1 teaspoon added before roasting, reserve the other teaspoon to add later)

23 tablespoons balsamic glaze


1.)   Preheat oven to 350° F.   Thinly slice the carrots diagonally. Arrange on parchment paper-lined baking sheet. Remove the stems from the mushrooms. Cut into quarters and add to the baking sheet, along with the trimmed green beans and Brussels sprouts. Peel and cut the celery root into cubes.

2.)   Drizzle the vegetables evenly with the avocado oil. Sprinkle with the sea salt, onion powder and fresh rosemary. Add one teaspoon of the lemon juice. Rub the seasoning into the vegetables with your hands.

3.)   Roast the prepared vegetables in the preheated oven for 25 to 30 minutes, or until they are fork tender.

4.)   Remove the roasted vegetables from the oven. Add the remaining lemon juice to the and drizzle with the balsamic glaze. Gently stir. Serve hot.


Leftover roasted vegetables make a great addition to a salad.

Natural Kitchen Cooking School