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Roasted Root Veggies

The bright side of November is roasted root vegetables. I can think nothing of nicer than firing up the oven and tossing Brussels with sweet potatoes, parsnips and carrots; roasted leeks and mushrooms to have over mixed greens (add goat’s cheese, and you’re talking serious dinner party salad); taking butternut squashes to new levels. Don’t get me started about my obsession with roasted cauliflower. 

Roasted vegetables are delicious. End of story. And with everyone going more plant-based, you have an excuse to become the best roasted veggie maker out there. Why are roasted vegetables so yummy? Simple.           

  • They are good on their own.
  • They are good in salads.
  • They are amazing pureed and put into soups



Any veggies you want:

  • 1 butternut squash, peeled and diced
  • 2 sweet potatoes, cubed 
  • 1 head cauliflower
  • 2-3 large carrots and parsnips
  • 1/2 lb sprouts 
  • Other veggies: onions, garlic, potatoes, mushrooms, green beans etc. 
  • 2 tbsp healthy fat (olive, avocado, coconut oil) per 3 cups veggies
  • 1 tsp cumin, curry powder and sea salt per 3 cups veggies


Wash and peel your veggies, cut them into thicker pieces or chunks, cover them with healthy oils (olive oil, flax

Go for a high heat – at least 400, but you can go to 425 too. I find higher makes them a little crispier, but you have to watch carefully.

Respect the individuality of your vegetables: beets, potatoes and sweet potatoes will take more time; next would be cruciferous veggies, onions and garlics.

Carrots and parsnips chopped up on their own are delightful; they go beautiful with butternut squash too.

You might want to consider separate pans: DO NOT use tinfoil or parchment paper if you want them crispy – the veggies will steam.  If you are going to roast thinner vegetables like green beans, zucchini and the like, short and sweet.

Garlic is amazing roasted and can be done a few ways: peel it and throw it in with the veggie, leave it with the peel on, or put the whole bulb into tinfoil, drizzle with olive oil, and then roast. TIP: Do 2-3 roasted garlics and turn one of them into a delicious salad dressing.

Toss the chopped vegetables in oil and spices. Shake them around in bowl. Line them on the pan then roast 10-15 minutes checking often.

  • To make simple roasted soup:

    Sautee an onion with a little chopped garlic. Add 2-4 cups of roasted veggies, cover with water or vegetable stock, let simmer, then puree in the Vitamix.

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