Lemon Scented Roasted Vegetables with a Lemon Vinaigrette {AIP, GAPS, SCD, Paleo}

Roasting is definitely my favourite way to cook vegetables. It draws out the natural sweetness, but the real draw for me is the fact you can shove it in the oven and forget about it for a while, ha! Whilst I’ll happily roast my veggies all year long, I do get particularly excited at this time of year when there’s fresh asparagus to go in. Adding lemon to the pan makes everything more zingy, so choose yourself a large one then zest and juice away.

This particular recipe adds kale near the end for a short sharp burst, which turns it into chips. Having a crispy mouthful in amongst the other things is such a welcome surprise, so be sure to include the kale!

Have you tried roasted radishes before? If not you’re in for a treat. They are totally different when cooked – much more mellow and juicy, plus they add a burst of colour to the plate. And OMG, roasted sweet shallots are the best – say NO MORE!

Now choose your protein. Something simple, such as griddled wild salmon, or a skin on, succulent chicken thigh, mmmm. Or go totally veggie – I like to do that once in a while.

Grab this recipe over on the Autoimmune Wellness site right here!