Healthy_Recipes > Roasted Vegetables


One of my favorite ways to prepare vegetables is to roast them.  I do any veggie I happen to have - whether fresh or even frozen - whole green beans, cauliflower, carrots, broccoli, Brussels Sprouts, sweet potatoes, grape tomatoes, zucchini, sugar snap peas - you get the idea.  I roast them at a lower temperature for a bit longer - just until they are tender and delicious.

If you have "picky eaters" and want to include a vegetable they may balk at - like Brussels sprouts - why not combine them with carrots or sweet potatoes?  They will be more likely to give them a try and the flavors beautifully balance each other out.  Here's my basic recipe:

Vegetables of your choice cut into medium-sized chunks (so they don't burn)

1-2 tablespoons olive oil, coconut oil, pasture butter or ghee 

Sea salt, black pepper and any other spices or herbs you like! (I especially like salt, pepper and cinnamon with sweet potatoes, ginger with carrots, garlic with broccoli and Herbamare with Brussels sprouts)

Arrange veggies in a single layer on a baking sheet; drizzle with oil and toss to coat; season and roast at 350 degrees for 30-50 minutes depending on your oven and the vegetables.

Serve and enjoy!




I empower women to live well so they can model health and wholeness - spirit, soul and body - to their families, workplaces and communities.