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
Preheat the oven to 400F. Prepare the vegetables and dice them into roughly similar size so they'll cook evenly.
In a large baking sheet, toss the diced vegetables in oil, pork dust, and seasonings.