chicken root vegetables broccoli parsnips

 

Mmm roasting makes everything taste better. It’s generally thought that roasting destroys all of the nutrients that these beautiful veggies have to offer, but I’m here to bust that myth for you. Any cooking method will generate some nutrient loss, but roasting lends to minimal nutrient loss. In fact, boiling creates more nutrient loss as water soluble nutrients (think vitamin C) are lost in the discarded boiling water. Phew! Isn’t that a relief? Who in their right mind prefers boiled veggies over roasted ones? Now that I’ve cleared that up, roast away.

Roasted Everyday Dinner
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 4-6 chicken legs, drums or thighs
  2. 1-2 sweet potatoes, peeled and cubed
  3. 1 head broccoli, chopped
  4. 4-6 parsnips, chopped
  5. avocado oil
Instructions
  1. Preheat oven to 350F
  2. Very lightly drizzle avocado oil over everything
  3. Place chicken and sweet potato on parchment lined baking sheet
  4. Put sheet into oven
  5. Place broccoli and parsnips on a second parchment lined baking sheet
  6. After 40 minutes add the second baking sheet with broccoli and parsnips
  7. Cook for 20 minutes
  8. Plate what you want, filling half your plate with veggies
  9. Pack the rest for leftovers
Notes
  1. Optional: add pink salt, pepper or other herbs and spices before roasting
  2. For leftovers: warm oven to 350F and reheat entire meal for about 20 minutes
Jessica Stopard http://jessicastopard.com/