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Tami Kramer Nutmeg Notebook

Nutmeg Notebook's Sheet Pan Roasted Vegetables

5 from 3 votes
Simple and easy but yet big on flavor using cumin seeds and other flavorful spices like red pepper flakes. Enjoy these in a Nourish Bowl with brown rice and hummus.
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Ingredients Method Notes

Ingredients
  

  • 1 pound broccoli florets
  • 2 1/2 pounds zucchini or a combination of zucchini and yellow squash
  • 1 large red bell pepper
  • 2 Tablespoons Aquafaba – the bean broth from cooked garbanzo beans
  • 2 Tablespoons fresh lemon juice
  • 1 rounded teaspoon Cumin Seeds – the whole seed not cumin powder
  • 1/2 teaspoon crushed red pepper flakes or to taste
  • freshly ground black pepper to taste

Method
 

  1. Preheat oven to 425 degrees.
  2. Prepare rimmed baking sheet by lining it with parchment paper or a silpat mat.
  3. Cut the washed vegetables into equal size pieces so they will cook in the same amount of time. Put all the ingredients into a bowl and toss to coat them evenly with the aquafaba, lemon juice, cumin seeds, red pepper flakes and freshly ground black pepper.
  4. Spread the vegetables mixture out evenly over the prepared baking sheet.
  5. Bake for 18-25 minutes or until the vegetables are tender.

Notes

Serve and enjoy!
Recipe inspired by Tami's daughter Katy.

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