• Sherry

Fuel up Friday - Roasted Vegetables

Updated: Mar 31

My favourite way to prepare vegetables in winter is to roast them on a cookie sheet. Whether you opt for one type or go with a variety is entirely up to you. They are the perfect side dish to any protein source - beef, chicken, pork, sausage (my choice on this day) and even lentils if you prefer your protein plant-based. Just chop, toss, and bake - easy peasy!


Oven Roasted Veggies

Vegetables of choice - I used cauliflower, carrot, brussels sprouts and red cabbage

potato, broccoli, parsnip, butternut squash, sweet potato and onion are also great options

1 - 2 tablespoons olive oil

desired seasonings - rosemary, thyme and garlic are good (optional)

salt & pepper


Chop veggies into bite size pieces - keep them all roughly the same size to ensure they cook evenly - and place on a cookie sheet. Drizzle with oil and sprinkle with optional seasonings, salt & pepper. Roast in oven at 375F for ~30 minutes or until lightly browned. I prefer mine a bit crispy.


Tip: Don't over crowd the pan or they'll end up steaming and be soft instead of roasted and lightly browned.


Fuel up Friday - ideas, suggestions, tips and simple recipes for incorporating whole, nutrient dense food as optimal fuel for your body and mind.

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