Roasted Veggies 3 Ways!

Pre-heat your oven to 425 degrees

Peel and chop your veggies! Carrots, squash, red and white onions, red potatoes, sweet potatoes, beets, turnips etc.

Add 1-2 tablespoons of olive oil and 1 teaspoon of sea salt to veggies in a bowl, toss to coat. 

Place on a parchment lined pan and bake for 30-40 minutes, until fragrant and veggies are soft and browned. Enjoy as a side or as one of these 3 ways:

Roasted Veggie Soup

2 cups of roasted veggies

1 1/2 cups of coconut milk

pinch sea salt

fresh ground black pepper

Add your veggies and coconut milk to blender and blend. Add more coconut milk until you reach desired consistency. Reheat on the stove if needed. Top with cracked black pepper, enjoy!


Roasted Veggie Quinoa Bowls

2 cups of cooked quinoa

2 cups of roasted veggies

1/2 cup of diced cucumber

1/4 cup of diced red onion

1/2 cup of chickpeas, drained and rinsed

1-2 tablespoons of tamari or coconut aminos

Add quinoa to a bowl, top with roasted veggies, fresh veggies, and drizzle with tamari or coconut aminos


Roasted Veggie Salad

2 cups of mixed greens

1 cup of roasted veggies

1/2 cup diced cucumber

1/2 cup of thinly sliced red onion

1/2 cup crumbled feta

Mix of olive oil, apple cider vinegar, dijon mustard OR dressing of choice. 

Add greens to a plate and top with roasted veggies, cucumbers, red onion, feta and dressing.

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