Oven roasting vegetables is an easy way to add flavor and texture to your meals. Keeping roasted vegetables on hand (in the refrigerator or freezer) makes dinner prep quick and easy.
This recipe was developed by a CKD patient Chef Duane Sunwold.
Preheat oven to 350 degrees F.
Place cauliflower, carrots and onion in a single layer on a large baking sheet.
Drizzle with oil and gently toss to coat.
Roast in oven for 40 minutes, stirring halfway through.
Season with herbs and spices to complement your meal.
Such as:
- Herbs de Provence: https://www.pskc.net/recipes/herbs-de-provence/
- American Favorite Spice Blend: https://www.pskc.net/recipes/spice-blends/
- Ranch Blend: https://www.pskc.net/recipes/ranch-blend/
Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.
Ingredients
Directions
Preheat oven to 350 degrees F.
Place cauliflower, carrots and onion in a single layer on a large baking sheet.
Drizzle with oil and gently toss to coat.
Roast in oven for 40 minutes, stirring halfway through.
Season with herbs and spices to complement your meal.
Such as:
- Herbs de Provence: https://www.pskc.net/recipes/herbs-de-provence/
- American Favorite Spice Blend: https://www.pskc.net/recipes/spice-blends/
- Ranch Blend: https://www.pskc.net/recipes/ranch-blend/