Easy Peasy Roasted Vegetables

Happy Monday!  Here is another vegetarian recipe idea for you in honor of Meatless Monday!

from thewellnessscientist.com

As easy as this now seems to me, less than 2 years ago I had no idea how to roast my own vegetables!  In fact, I would buy very small containers of them for about $5.99 per pound from the hot food bar at my local market.

It couldn’t be simpler, though.  The hardest part is peeling & chopping the vegetables, but once you get past that all you have to do is give them a good stir every few minutes and make sure they don’t burn.

All you need to make this recipe are:

  • 6 cups cut, fresh seasonal vegetables – whatever kind you like!

I like to start with whatever lovely organic veggies are in season because they are full of flavor and super fresh.  In the fall & winter, I love to use butternut squash, and root vegetables like parsnips, carrots, sweet potatoes, and Brussell  sprouts.  In the spring & summer, I still use carrots and sweet potatoes, as well as broccoli, cauliflower, squash, asparagus spears, and cherry tomatoes.  I usually cook about 6 cups of cut vegetables at a time so I have leftovers for lunch at least a couple of days during the week. 

  • Whole garlic cloves, crushed
  • Extra virgin olive oil
  • Salt & pepper to taste


Preheat oven to 375 degrees. Throw all of the cut vegetables & garlic on a baking sheet.  Add 1 – 2 tablespoons of oil (depending on how many cups of vegetables you are preparing).  Make sure all of the vegetables get a light coating of oil, then add salt & pepper to taste.

Roast vegetables for about 20-25 minutes.  Some will cook faster than others (like the brussel sprouts, for example).  Check every 5 minutes or so, making sure to stir vegetables around cooking all sides evenly.

I recommend serving over cooked millet, spelt, or barley, which are higher in nutrients than rice.

millet barley lentils spelt rice substitutions

Other recipes you’ll love:

Easy Fish Tacos


Vegetarian Lean Lasagna