There’s nothing like roasted fall vegetables on a crisp evening.
The best part about cooking is you get to choose your favorite vegetables! Not to mention, you can even add in some new ones and see if you like them! If they aren’t for you, no worries, it’s easy to eat around them. That’s what makes this a low-risk, high-reward dish for everyone from the adventurous to the particular eaters in your home!
Cook time: 30–60 minutes (depending on the vegetables you choose.)
Here is what you’ll need:
- Your favorite veggies
- Cooking oil of your choice (avocado oil, olive oil, coconut oil etc.)
- Seasoning of your choice (I used salt, pepper, and dill)
- A baking sheet
- Tin foil
My vegetables of choice:
Brussels sprouts
Sweet potato
Cauliflower
Red Onion
Parsnips
Zucchini
Cherry tomatoes
Mini yellow potatoes
For easy clean up, grab some tin foil and line a baking sheet ahead of time. Preheat your oven to 350 degrees.
Now let’s get chopping!
Go ahead and dice your veggies how you like. The smaller you cut them, the faster they will cook, so keep that in mind. Bite size pieces are ideal because it’s no fun to have to cut up your vegetables during a meal, if you ask me!
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After the vegetables are chopped, scatter them on a pan together. (I put all my vegetables on the baking sheet except the zucchini, tomatoes and red onion. Put these in at 30 minutes, so they do not overcook.) Next, drizzle the oil over the veggies. Toss them around on the pan with a spoon to make sure the oil covers the vegetables. You don’t need a much, but make sure enough oil is on the veggies so that the seasoning sticks to them. Once they are coated in oil, shake your seasoning over the top. Spread the seasoning around by using a spoon, one more time. You can always add more seasoning later during the taste test as they bake! (My favorite part, Mm!)
Once your vegetables are tossed in oil and seasoning, they are ready to go in the oven! Pop those bad boys in there for 30–60 minutes and get ready to wow your people with a delicious, colorful medley of vegetables!
At the 30-minute mark, take the pan out of the oven to test your veggies. This will help you make sure that they have the desired amount of seasoning on them. This also allows you to check their toughness, and help you decide when they are ready to come out of the oven! If they look to be getting brown, give them another toss with a spoon to make sure they cook more evenly on all sides.
There you have it!
If you have left over vegetables; these are easy to re-heat and are a great for all you meal preppers out there! Toss some grilled chicken, salmon, rice, etc. in a to-go container and enjoy them at work the next day!
Also, if you like veggies at breakfast, pan fry a few eggs in some butter, salt & pepper and heat the veggies in a pan or the microwave. Now you have a restaurant style breakfast to enjoy from the comfort of your own home.
In a season where eating out isn’t always an option, the time is now to create good, clean food in our homes.
I hope you enjoy this simple, clean recipe that pairs great with the protein of your choice!
Cheers to great food!
