Sometimes I want a veggie-heavy meal or side, but don’t feel like doing very much work. In the warmer months, a salad works, but in the fall and winter, I want something to warm me up. Enter EASY ROASTED VEGGIES! The beauty of this is that ANY root-type veggie can be subbed in, and most other veggies can too, with shorter cooking times. You can season it differently depending on your mood or the main dish!
Step 1- Cut up your veggies into somewhat equal pieces. For this one, I used beets, onions, and kohlrabi. I added in carrots, too, since they were lying around.
Step 2- Season and add oil/fat. This one used olive oil, but coconut oil, butter, or any other medium would work. Seasoning was salt, pepper, and Italian Seasonings.
Step 3- Bake at 375*-400* (depending on how you like your veggies and how tough they are) until they are done. You will know they are done when they are soft and smell great, but aren’t burnt to a crisp.
Ta-da! That’s it!!!
I’ve made it many other times:
It is that good. And easy. And versatile. What more can you ask for in a meal?!
This post was also featured at Vegetarian Foodie Friday at Breastfeeding Mom’s Unite!