Roasted Vegetables

by | Oct 31, 2019

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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!

Want to learn more first? Book a free call with Cindi

Cindi Lockhart


Meet Cindi

Integrative & Functional Nutrition Certified Practitioner

I truly believe we need not fall victim to our family’s genetics. Rather, we have the choice and power to direct the destiny of our health and weight, based on the way we eat, move and live our life. I’m here to help you navigate that journey.

Seeing and hearing the results from my clients is what brings me to work every day. There’s nothing better than a client telling me they no longer suffer from the symptoms that plagued them for years and that their healthy journey was so easy and enjoyable.