Roasted veggies are one of my favorite side dishes. Roasting turns almost any vegetable into
another food entirely. It makes them sweeter, more tender, and gives them a nutty, caramelized
flavor that really can’t be beat.
I often roast vegetables with just a bit of salt and pepper, and they’re delicious. But sometimes, a
little bit of seasoning goes a long way. In this case, that seasoning is Roadside Chicken. A classic
poultry blend by all accounts — lots of savory, herbaceous flavor with a hint of spice — it works
with more than just chicken. In this case, a mix of veggies that are tossed with Ava Jane’s
Kitchen Avocado Oil. A splash of lemon juice at the end brings it all together for an amazing
My favorite way to eat these is in a salad. I love the combination of cold, crisp lettuce and raw
vegetables paired with warm, tender, caramelized goodness. You don’t even need a dressing.
You can add chicken or fish or whatever you like to make it a meal. Or you can serve these
alongside your favorite roasted or grilled meats, or toss them in an omelet if you have any
leftover after dinner (as if!)
Prep time: 45 minutes
2 sweet potatoes, peeled and diced
1 cup sliced carrots
2 bell peppers, any color, sliced
1 bunch asparagus, chopped
1 tablespoon Roadside Chicken seasoning blend
2 tablespoons Ava Jane’s Kitchen Avocado Oil
1 tablespoon lemon juice
Preheat oven to 425 degrees F.
Toss the veggies with the seasoning and avocado oil. Spread on a baking sheet in a single layer.
Roast until caramelized and tender, stirring halfway through, about 40 minutes.
Drizzle with lemon juice and serve warm.
Easy to download PDF: Roadside Roasted Veggies