February 15, 2020

Roasted Veggies

Fresh vegetables roasted in the oven with oil and seasonings until soft and slightly caramelized. 

Roasted veggies are one of my favorite side dishes and it’s a great way to prepare vegetables if you’re not a huge fan of them. You simply cut and toss the vegetables in a light coating of oil and then season them how you’d like. This recipe is one that I love and I wanted to share it so that you can have an idea of the ratios and seasoning combos that work well for me. 

I love using roasted veggies as a side dish, a topper for a salad, or as the base of a throw-together bowl. I’ve also given some to my niece who is a year old and she also enjoyed them since they’re softer and easier for her to eat than raw vegetables. 

Roasted vegetables are a great basic dish to master and make your own. You can replace any of the vegetables with ones your prefer and you can customize the seasonings to your taste. It’s an easy and delicious way to fit in those micronutrients!



  • 1lb. carrots

  • 1 head of broccoli

  • 1 zucchini

  • 1 yellow squash

  • 3 Tbsp avocado or olive oil

  • 1 1/2 tsp onion powder

  • 1 1/2 tsp garlic powder

  • 1 1/2 tsp paprika

  • 1/2 tsp salt

  1. Preheat oven to 400 degrees

  2. Peel carrots and cut into thin discs or strips

  3. Add 1 Tbsp oil, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1/4 tsp salt to a small bowl and mix

  4. Place carrots in a medium bowl and pour oil/seasoning mixture on top

  5. Using hands or utensil, fully coat the carrots with the oil/seasoning mixture

  6. Spread carrots onto a large baking sheet and roast in oven for 20 minutes

  7. While the carrots are roasting, wash and cut zucchini, squash, and broccoli into desired size pieces

  8. Add 1 Tbsp oil, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika, and 1/4 tsp salt to a small bowl and mix

  9. Place zucchini, squash, and broccoli pieces in a medium bowl and pour oil/seasoning mixture on top

  10. Using hands or utensil, fully coat the zucchini, squash, and broccoli pieces with the oil/seasoning mixture

  11. Once carrots have roasted for 20 minutes, stir carrots and add coated squash and zucchini to the baking sheet

  12. Roast for 40 more minutes

  13. Remove from oven, serve hot, and enjoy!


Roasted Veggies

In Christ Alone my hope is found

Keep in touch