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Roasted Vegetables

I love roasting vegetables. Of course, there are always beets and carrots in the pan, but I also love to roast peppers and onions and, oh my word, have you tried roasting Brussels Sprouts in coconut oil yet? Delicious!

So, I cut up my veggies and turn the oven on to 425.

I put all of the vegetables that I am going to roast in a big bowl, throw some healthy glugs of any good oil such as olive oil, grapeseed oil, or even walnut or sesame oil for flavor. I play with different herbs and spices. Fresh, chopped dill is very nice on the beets, and Italian herbs and spices are wonderful on the peppers and onions.

That’s it. Roast until a bit caramelized. You can eat it immediately or store in the refrigerator for great roasted veggie bits for salads and sides throughout the week. This is a great way to get some color on your plate by the way.

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