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How to Roast Vegetables

Let’s talk VEGGIES!

Let’s be honest. A lot of us eat them out of obligation. Maybe we are trying to clean up our own eating. Maybe we feel pressure to provide vegetables at the family dinner table to balance out the meat and potatoes. These efforts can be feeble at best because all too often vegetables are an afterthought.

It can be frustrating trying to incorporate more vegetables into your diet, especially if your significant other and/or children are not on board. There is a lot of stigma around vegetables as if they are the wet blanket at the party of better food.

Furthermore, current food trends can make it virtually impossible to get the level of nutrients your body needs to function at its max capacity. It is easy to go out to eat and realize you didn’t have a single vegetable in your meal.

However, I’m optimistic we can change that stigma and help the members of our families (and ourselves) to fall in love with vegetables. I want to show you that you can incorporate vegetables easily into a healthy, balanced diet. Vegetables can be a beautiful and nutritious addition to just about any dish.

Getting Started

This part isn’t complicated: pick your favorites and slice them up!

Mini peppers

SquashZucchini

Radishes (it’s nice to throw radishes in a medley with other things because your kids probably won’t ever eat them plain)

CauliflowerIsn’t it about thyme?? 🙂

*onions, not pictured, but included*

Oil (you can go with olive or avocado)

Mix them up. (This is a good place to bring your children into the process. They love getting their hands dirty.)

Dump.

Roast in the oven between 30 minutes and one hour. Salt and pepper to taste. Simple as that!

Here you have a gorgeous medley of vegetables that will perfectly compliment any main course you are having. If you take the time to experiment, you might just find that vegetables can be the main attraction to your meals, rather than the afterthought. There are a lot of vegetable-rich recipes on our site. Take a peak around and see what you like. Let us know what you like and your favorite ways to incorporate more vegetables.

Roasted Vegetables

We love to roast vegetables, it brings out their flavor and caramelizes them. You can roast ANYTHING! Some of our favorite veggies to roast are red cabbage, snap peas, broccoli, asparagus, cauliflower, brussel sprouts, potatoes, eggplant, root vegetables, zucchini, onions (really almost anything)!
Author Whole Sisters

Instructions

  1. Preheat your oven to 400 degrees.

  2. Toss a couple tablespoons of oil for every pound of veggies--our favorite oil to use is avocado oil.

  3. Toss with salt and pepper (any herbs/spices), then place them in the oven on a rimmed baking sheet.
  4. Roast for 40 minute, tossing once or twice during the roasting process.

Recipe Notes

Cook times will vary but can go from 30 minutes up to an hour depending on how brown you like them, what you’re roasting and how many veggies you put on your baking sheet.

In this dish we roasted cauliflower, squash, mini peppers, radishes, red onions and thyme. We tossed the vegetables in avocado oil, cooked for 45 minutes, tossing a few times during the cooking process.

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