Roasted Vegetables


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This is an easy way to add veggies to your meals — simply chop and roast!

Roasted Vegetables

Here we show you how to make roasted root vegetables, but keep in mind that you can use any vegetables you've got on hand.

Course Side Dish


  • 2 large carrots peeled
  • 2 medium parsnips peeled
  • 2 medium rutabaga peeled
  • 2-3 medium golden or red beets peeled
  • 1 medium onion peeled
  • 1 medium sweet potato of your choice peeled
  • 3 tbsp extra virgin olive oil
  • 1.5 tbsp vinegar (either balsamic or apple cider vinegar)
  • 1 tbsp total dried herbs (oregano, thyme, rosemary, parsley, etc)
  • 1 tsp garlic powder
  • 1/2 tsp sea salt preferrably Celtic or Redmond's


  1. Preheat oven to 425 degrees

  2. If you have aluminum pans, line them with parchment paper or use ceramic or stainless options for a high-sided cookie sheet or sheet pan.

  3. Cut vegetables into chunks.  The smaller the chunks, the quicker they will cook.

  4. Place all the vegetables into a large bowl.  Add the oil, vinegar, herbs, and salt.  Toss well.

  5. Spread onto your cookie sheet or sheet pan.

  6. Roast vegetables for about 30-45 minutes, shuffling them around to prevent burning during the cooking process.

  7. Enjoy!