THE RECIPE JOURNAL

Zucchini slices coated in Parmesan and breadcrumbs crisp up in the oven, a lighter alternative to fried zucchini that still delivers on crunch. No seed oils, no preservatives, that's always the goal in our house, even with something as simple as a snack like this. Servings: 4 Prep Time: 10 minutes Cook Time: 15-20 minutes Total Time: 25-30 minutes Ingredients 2 medium-sized zucchini 1/2 cup freshly grated Parmesan cheese 1/2 tsp salt 1/4 tsp black pepper 1/2 tsp garlic powder

Boiling the potatoes briefly before roasting is the step most people skip, it's what gets you that shatter-crisp edge along with a fluffy center. Same instinct as everything else here, no seed oils, no preservatives, just real ingredients. A roasted potato should really just need olive oil and herbs. Servings: 4 Prep Time: 15 minutes Cook Time: 30-35 minutes Total Time: 45-50 minutes Ingredients 1.5 lbs (680g) gold potatoes, cut into 1-inch pieces 2 tbsp olive oil 2 tbsp fres

Bacon renders right alongside the carrots in the oven, so the fat crisps into the glaze along with the maple, no extra pan required. This is in our regular weeknight rotation, but it's also become a holiday table regular when we want to spruce things up. Servings: 4 Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Ingredients 2 pounds carrots, peeled and cut to less than ½ inch thick 1 pound thin-sliced bacon ¼ cup maple syrup Honey, for drizzling (optional)