Roasted Vegetables


Vegetables can be a pain to make sometimes.  They aren’t like a steak that you can simply sprinkle seasoning on and throw it on the grill.  They require cleaning, cutting, and then proper cooking and seasoning.  All that is time consuming so when I know I want to make vegetables, I will set aside some time to prepare a big lot of them.

Roasting is the best method because it adds an extra level of flavour and you can make a large amount at once.  When I head to the farm I take whatever looks fresh.  In this case it was beets, red onions, fancy red peppers, carrots, and yellow zucchini.  I don’t overly concern myself with what to make because I know I can get creative.

Once the selected vegetables are washed, peeled, and cut, I put them on a large, lined baking sheet in rows.  There is a bit of an art to cutting vegetables for roasting.  They need to be similar sizes and some vegetables with a higher water content will roast quicker.  Everything then gets a drizzle of olive oil and salt.  I make sure to rub it into the vegetables so they are all coated.  A little veggie massage.

In a 450º oven I will roast everything for 30 minutes.  That is as simple as it comes.

Get creative with your food.  With this batch I made a wide range of dishes but you can do anything from vegetable soups to salads.  You can add the vegetables to sandwiches or sauces.  With the beets and some onion I made borscht soup.

I marinated the peppers in a balsamic dressing with garlic.  Some of the carrots I used as a side dish for my steak dinner and made an onion sauce for the meat with the onions.  Finally, I made a light curried zucchini and carrot soup.

Tasty vegetables for days!

Roasted Vegetables

author: Eve@DivineDiuum


6 beets, cut into 2″ pieces

1 red onion, quartered

3 red peppers, quartered

2 bunches baby carrots

2 yellow zucchini

2-3 Tbsps olive oil

1 Tbsp sea salt

*vegetable options can vary according to season and preference


1.  Lay out the vegetables on a large tray.

2.  Drizzle with olive oil.

3.  Sprinkle with sea salt.

4.  Massage oil and salt into vegetables.

5.  Roast for 30 minutes in a 450º oven.

Calories 101

Protein  2.6g

2 thoughts on “Roasted Vegetables

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