Recipes for "raw vegetables"

Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; crumble.

Mix broccoli, cauliflower, celery, peas, and cranberries in a large bowl.

Whisk mayonnaise, Parmesan cheese, sugar, onion, vinegar, and salt together in a bowl. Pour dressing over the salad; add nuts and bacon and toss well.

Pile the onion, fennel, sweet potato, potatoes, carrots, and garlic on the center of a large sheet pan.

I use a 18x13-inch sheet pan. Drizzle the olive oil over the top. Add the salt, cumin, coriander, turmeric, paprika, and red pepper flakes. Use your hands to toss and coat the vegetables evenly with the oil and spices.

Spread them out evenly on the sheet pan. If the vegetables are crowded use a second sheet pan. It’s okay for the vegetables to touch, but they should not overlap.

Simply Recipes / Alison Bickel

Roast the vegetables for 20 minutes. Remove the sheet pan from the oven and use a large spoon or spatula to stir the vegetables.

Spread them out again in an even layer and continue to roast until the vegetables are tender and begin to brown, another 25 minutes or so.

Simply Recipes / Alison Bickel

Roasted vegetables are best served right from the oven for the crispiest result.

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Simply Recipes / Alison Bickel