How To: Roast Vegetables

Okay so you want to start making some healthier side dishes or you simply want to know how to cook the vegetables “right” so that you can enjoy them. Great! Vegetables are a fantastic way to get in some good fiber, vitamins, minerals, and carbohydrates. Also, because it’s winter here, I start to crave more warm foods and find myself getting further from cold cut veggies and salads. 

Chili powder getting dashed onto some chopped sweet potatoes (skin kept on for added fiber)

Step One: Pick your veggie. It can be one or as many as you like!

Step Two: Crank on the oven to 400 degrees. 

Step Three: Chop, slice, and dice your veggies the way you like and put them in a big bowl. Then spray on some olive oil cooking spray or just drizzle on your favorite oil like olive, avocado, or canola. Mix it up.

400 degrees F, cut squash in half, scoop seeds out, place on pan inside facing down, bake 50 min.

Step Three: Spice things up by combining flavors that sound good to you. We love chili so I typically add cumin, chili powder, garlic powder and oregano to our veggies. You can use Tuscan blends, mushroom powder, Italian Medley or anything you desire. I also like to crush a little sea salt or use 1/4 tsp of salt across about 2lbs of veggies.

Step Four: Spread the veggies out – sometimes I use foil and sometimes I don’t. 

Brussel sprouts and radishes cut in half, tossed with 1 tbsp oil + dash of salt + dash of pepper + 1 tsp Tuscan spice blend + chicken sausage (400 degrees, 30 min)

Step Five: Bake’m for about 15-20 minutes. If you’re roasting a veggie that is higher in water content like a bell pepper, it may only need 12-15 minutes. If you’re baking something like squash or potatoes, it may take an additional 20 minutes. At the half way mark, take them out mix them around/flip’m and put them back in till they are the desired texture. 

Step Six: Enjoy! Serve immediately or divide them up for breakfasts, lunches, snacks, etc. 


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