Roasting Veggies for Beginners


Want to hear something crazy? I only started eating vegetables regularly about 9 years ago. Before that, it seemed so daunting to chop and season, and I relied on packaged meals allll the time due to lack of knowledge and insecurity around cooking. If that’s you – you’re in good company and it’s not too late to start!

I thought I’d share how I do it! It’s fast, easy, delicious – and a great way to make in bulk and have on hand throughout the next few days!

Here’s my method. There’s really not a wrong combination of vegetables, so feel free to add in any veggies I left off the list. The more, the merrier. The more colorful, the more diversity of phytonutrients!

I use fresh vegetables for roasting, frozen for sautéing and steaming. I don’t like to roast frozen veggies because they get mushy, so I’ll save how I sauté for another post.

Ideas for ingredients:

  • Cauliflower
  • Broccoli
  • Brussels sprouts
  • Onion
  • Bell Peppers
  • Yellow squash or zucchini
  • Carrots
  • Mushrooms
  • Oil of choice (olive, avocado, or melted coconut)
  • Seasonings – pink Himalayan salt, pepper, garlic powder, paprika, dried or fresh herbs like thyme, rosemary, basil, oregano
  • Lemon

1. Turn the oven to 375°
2. Slice a variety of fresh veggies or buy them pre-cut. There is no right or wrong way to cut them, in my opinion.
3. Lay them on a pan, drizzle with oil (fun fact – fat helps you absorb all the amazing nutrients in the veggies, so don’t leave this out).
4. Shake on preferred seasonings. If you’re worried you will over-season, start with a teaspoon of each. Veggies have natural flavor once you get used to them, so you don’t need much!
5. Roast for about 30-40 minutes. Adjust temp higher if needed and if they aren’t cooking fast enough. You don’t want to cook on too high of heat because it risks oxidizing the oils – which is no good for our cells! Olive and coconut oil smoke point is about 400, and avocado oil can go up to 500. Drizzle with lemon at the end for an extra zing if you want it!

My favorites right now – cauliflower and bell peppers. When bell peppers are roasted they take on a candied flavor. Seriously. Try it and see for yourself!

Store these in the fridge and add to a grain and protein bowl for lunch, throw in an omelette or egg scramble, eat as a snack – or straight off the pan.

Your microbiome loves diversity! Change things up, try something new – you might get hooked!

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