Crispy Roasted Vegetables

Crispy Roasted Vegetables

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! 

Bread Crumb Roasted Vegetables


  • 1/3 cup extra-virgin olive oil
  • 1/3 cup Pork Dust
  • 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!