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Roasted Root Veggies

Updated: Sep 24, 2018

by Katarina Conrad

I simply LOVE roasted veggies! Eating them hot out of the oven makes me want to weep! The nice thing about them you can eat them on their own or as a side dish or a leftover lunch. No matter how you serve them, they are always a hit among my family and friends.

Each time I have different combinations of vegetables, which is perfectly fine. I throw in a pan whatever I have, as long as I have a sweet potatoes, red pepper, onions and garlic, along with some fresh herbs like rosemary, I am happy. Everything else is a bonus!

Here is one of my favorite Roasted Veggie recipe:


1 sweet potato (cubed) 10 small potatoes (sliced in half)

1 eggplant (1 in cubes) 1 red pepper 1 onion (cut in wedges) 1 head of garlic

Seasoning: 1/4 cup Avocado oil

1 tbsp of fresh rosemary Coarse salt, pepper and smoked paprika to taste

Cut up all the veggies, toss them in oil, herb and spices. Lay them down in a single layer in a roasting pan and bake them for 40-50 min on 400-425F or until brown.

Tip: 15 min before you take them out mix all veggies to coat in the juices and continue to roast them until golden brown.


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1 comentario

07 oct 2018

These articles are amazing! Each one packed with valuable, informative, detailed information! Thank you Katarina for sharing such awesome and helpful tips inspiring us and our families and introducing new healthy foods! Your roasted veggies are honestly the most flavorful, delicious tasting veggies I've ever had! Ladies, if you haven't made these, Huge hit with your family!

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