Oh heyyy!

More veggies coming your wayyy todayyy.

Please don’t hate me.

I promise I’m not trying to force you to consume more vegetables or anything.

I’m actually trying to force myself to eat more veg.

Because usually I’m all about the fruit and the veggies get pushed to the side a bit.

Do you blame me though? Especially during summer when berries are bountiful.

Melons are miraculous.

Stone fruit are superbbb.

Okay, okay I’m going to stop myself right there because thinking about all the juicy, sweet fruit got me a bit distracted.

My point is, vegetables can be just as exciting.

Especially when you roast them in extra virgin olive oil until they get tender with mouthwatering crispy bits.

Then you toss them in a ton of nutritional yeast with spicy red pepper flakes, fresh ground black pepper, and salt!

Not quite as healthy as munching on raw vegetables, but hey.

At least there isn’t a decadent cheese sauce involved.

What am I saying?!

Cheese sauce is always a grand idea.

But we’re trying to be healthy over here, or at least I am.

I can’t speak for everyone else.

Anyway before I forget and run off, the star of today’s show is broccoli!

Maybe not really a summer vegetable, but that’s okay.

It was on sale, so sue me.

But I’m thinking this method could also work for pretty much any veggie that you’d normally roast in the oven.

Like zucchini, cauliflower (in the winter), Brussels sprouts (in the fall), green beans!! or even potatoes!

Wait, are potatoes even considered vegetables?

Sure.

Who really cares.

So get a-roasting!

P.S. If you live somewhere hot, maybe wait until 3 in the a.m. when the air has cooled off a bit before cranking up your oven to high temps.

P.P.S. You could use coconut oil instead of olive oil, if that sounds appealing.

P.P.P.S. Throw some toasted almonds in there for more crunch and protein!

P.P.P.P.S. I originally got the idea to roast some veg like this from Bon Appetit. Although I had to switch things up a bit, because I can’t leave well enough alone.