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Crispy Roasted Vegetables

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Tis the season, and very few side dishes are as satisfying as a bowl of roasted veggies. Roasting gives things a deep complex carmelized flavor, and they're perfect next to a chicken dinner, healthy quinoa bowl, or on their own. We've tossed acorn squash, potatoes, onions, and zucchini in olive oil and pork dust, which gives the veggies a delicious umami flavor much like using bacon. This dish is also really customizable, and you can easily use corn, brussel sprouts, or even apples. Try it out! 


  • 1/3 cup extra-virgin olive oil
  • 1/3 cup Pork Panko
  • 2 medium potatoes, diced
  • 2 onions of any kind, diced
  • 1 acorn squash, diced
  • 1 large zucchini, diced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1/4 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 tbsp lemon juice


Step 1

Preheat the oven to 400F. Prepare the vegetables and dice them into roughly similar size so they'll cook evenly.

Step 2

In a large baking sheet, toss the diced vegetables in oil, pork dust, and seasonings.

Step 3

After coating, spread them evenly on the sheet.

Step 4

Bake for 35-40 minutes, tossing as needed halfway through to get an even brown.

Step 5

Garnish with lemon juice and parsley. Enjoy!

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