Enjoy Roasted Vegetables and Fruit

Quinoa Salad with Roasted Asparagus

Winter is a terrific time to roast veggies and fruit! An article titled Roasting Vegetables and Fruit by Debra Daniels-Zeller previously ran in our Journal. It features vegan roasting recipes including Roasted Kale Chips, Roasted Roma Tomatoes, Simple Roasted Root Vegetables, Whole Roasted Cauliflower, Roasted Maple-Cinnamon Apples, Quinoa Salad with Roasted Asparagus, Roasted Brussels Sprouts with Lemon-Dijon Sauce, Balsamic Roasted Portobello Mushrooms, and Orange Roasted Pineapple with Chocolate and Coconut Sorbet.

Find this article here: https://www.vrg.org/journal/vj2015issue1/2015_issue1_roasting.php

To subscribe to Vegan Journal in the USA, see: https://www.vrg.org/member/2013sv.php

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