Roasted Veggies

One of my go-to recipes during winter Supersized Sundays is roasted veggies. Turning the oven on warms up the house and the aroma of the spices fills the air. 
I LOVE LOVE roasted veggies as a side for any meal and a quick snack that I can leave on the counter and munch on throughout the day. 

The basics are easy:
1. Gather your veggies (cauliflower, broccoli, asparagus, carrots, Brussel sprouts, sweet potatoes, squash. parsnip…to name a few).  Cauliflower is one of my favorites as roasting brings out a sweetness in it!
2. Slice them to relatively even pieces.
3. Drizzle with Grapeseed oil or coconut oil (a healthy oil that cooks well at high heat)
4. Sprinkle spice over top.  I often use rosemary (fresh or dried) and dried thyme.  I also use a premixed seasoning that has various spices already mixed in.  You can play around with the amount and flavor. 
5. Mix with hands so all veggies are covered with oil and seasoning.
6. Cook at 425F for about 45min or until a fork can easily go through veggies. 

Until next time…
Look good, feel good, do good
Sara B.

3 thoughts on “Roasted Veggies

  1. Hey, Sarah! How do you cut everything up? Do you use a Mandolin? I get pretty irritated with cleaning and cutting veggies (we have minimal counter space and we don’t always buy organic or pre-washed. I feel like it is a big job.) It is somewhat of an obstacle.

    • I use to find cutting veggies therapeutic 🙂 however now with 2 kids needing my attention I take the quickest route on tasks. With that in mind I typically choose quick cutting veggies…slicing sweet potatoes in coins is so simple or cut the long stem off of broccoli and then a few slices through the “tree” part to separate the top. For cauliflower I about do the same…cut off the little stub and leaves and then slice around core till I have about four or five chunks and then slice those into three or four pieces. Am I making sense? Make it easy….heck u could roast veggies without even slicing…just takes longer :). Hope that helps!
      Sara B

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