Oven Roasted Veggies
These oven roasted vegetables are delicious. PLUS they are incredibly healthy and easy to make. This roasted veggie recipe includes some mouth-watering herbs and spices that make these roasted veggies irresistible, even to the kids and veggie haters! Haha! These vegetables are also Whole30 and Paleo! One sure way to eat your rainbow, and work on packing your body full of nutrients.
MY FAVORITE ROASTED VEGETABLES
I absolute love veggies, and have no problem eating them raw all day long, BUT nothing brings out the flavor of vegetables quite like roasting them in the oven. Especially in this recipe that pairs the vegetables with the perfect set of herbs and spices.
These Oven Roasted Vegetables pair amazingly with my Paleo Fried Chicken! We had them together for dinner a few weeks ago.
We wanted to plant a vegetable garden this year but never got around to getting it finished. Instead, we did a raised herb garden with some lettuce as well. We planted tons of different herbs which helps me branch out and use a variety of herbs while cooking. I am hoping we plant a veggie garden next year though.
This roasted vegetable recipe uses a mix of rosemary, thyme, and oregano along with olive oil, garlic, pink salt, and pepper to season the vegetables. You can use any combination of veggies you want. I chose to use sweet potatoes, white sweet potatoes, baby broccoli, rainbow carrots, and brussels sprouts. I got all of these organic vegetables from Trader Joe’s (more affordable there than most places).
These are quite possibly the BEST oven roasted vegetables I have ever eaten. As a bonus, this recipe is husband, 13 year old, 5 year old, and 11 month old approved!!
WHY OVEN ROASTED VEGGIES INSTEAD OF OVEN BAKED VEGGIES?
Roasting the vegetables helps them get a little bit more crispy, whereas baking the vegetables typically makes them soft. I grew up eating baked veggies, and it wasn’t until recently that I started eating roasted veggies. Roasted is now hands down my favorite way to eat my vegetables, and my girls LOVE them that way too. There are tons of different recipes and ways to roast veggies. I have a delicious recipe for Balsamic Roasted Brussels Sprouts that would also be great with a multitude of vegetables.
HOW TO ROAST VEGGIES IN THE OVEN
Some people like to mix all of the seasonings and vegetables into a bowl before placing in the pan. I have tried both ways, and seasoning straight on the pan always tastes the same to me and doesn’t dirty an extra dish. With three girls and sometimes added foster kiddos, I want as few dirty dishes as possible! Can I get an Amen?!?!
Preheat your oven to 425 degrees, and wash all of your vegetables. I love to soak my fruits and veggies in a bowl of water with a few drops of lemon essential oil for about 2-3 minutes. Then I rinse, and they are ready to be cooked or eaten.
After rinsing your vegetables off, you will start to chop them into smaller pieces. There is no right or wrong way to chop your veggies. Broccoli and brussels sprouts cook faster than your carrots and potatoes. I like to put them all on the pan at the same time, so I just cut my carrots and potatoes into smaller bites, so they cook at the same speed as the broccoli and brussels sprouts.
Coat your pan with half of your olive oil, rosemary, thyme, oregano, pink salt, pepper, and garlic granules. Then add your veggies (you can separate them out as I did here or mix them all together). Drizzle more olive oil back over the top of your vegetables and add the other half of your seasonings and herbs.
Place your sheet pan full of vegetables in the middle oven rack for 25-35 minutes. Depending on your oven and your preference of veggie tenderness. I usually leave mine in for 25 minutes and then do 2-5 minutes on the top rack to get them extra crispy.
We LOVE our baby broccoli crispy, but if you prefer it a little less done, then you may add your baby broccoli the last 15 minutes of roasting your vegetables.
Once I pull the roasted vegetables out of the oven, I like to add a pinch more of pink salt to the top and serve immediately. These oven roasted veggies are delicious as leftovers too, cold or hot!
THE SECRET TO GETTING OVEN ROASTED VEGGIES CRISPY
- Spread them over the pan in one thin layer. Do NOT pile them on top of each other.
- Put the sheet pan on the top rack for the last few minutes of roasting.
You can stir your roasted vegetables halfway through if you choose. I like to turn over the carrots and sweet potatoes halfway through roasting, so they cook evenly. My husband, Ryan, likes to stir them all up a few times while roasting.
EATING THE RAINBOW
I don’t know about you, but my family tends to get stuck eating a ton of greens and hardly any other color veggie. I have been trying hard lately to get all the colors into my family. The different colors of fruits and vegetables represent different important nutrients your body can use to thrive.
RED – Red foods, such as tomatoes and watermelon, contain lycopene, a phytochemical that may help protect against prostate and breast cancers.
ORANGE – Alpha and beta carotene make foods like carrots and sweet potatoes so brilliantly orange. The body converts these compounds into the active form of vitamin A, which helps keep your eyes, bones and immune system healthy. These phytochemicals also operate as antioxidants, sweeping up disease-promoting free radicals.
YELLOW & LEAFY GREENS – Many yellow and green vegetables are good sources of lutein and zeaxanthin, phytochemicals that accumulate in the eyes and help prevent age-related macular degeneration, a leading cause of blindness in older people. Leafy greens are also rich in beta carotene.
GREEN – Cruciferous vegetables, such as broccoli and kale, provide compounds called indoles and isothiocyanates, which may help prevent cancer by amping up the production of enzymes that clear toxins from the body.
BLUE, PURPLE, DEEP RED – Blue, purple and deep-red fruits and vegetables are full of anthocyanins and proanthocyanins, antioxidants associated with keeping the heart healthy and the brain functioning optimally.
Sourced From Eating Well
Pretty cool information huh?!?! So eat the rainbow my friends, and let me know how it is going! I would love to hear from you.
FINALLY ROASTED VEGETABLES RECIPE TIME
I am excited for you to try these fantastic Paleo and Whole30 approved veggies and tell me what you think!! Be sure to read the recipe notes as well, and ENJOY!
Oven Roasted Vegetables
These oven roasted vegetables are delicious. PLUS they are incredibly healthy and easy to make. This roasted veggie recipe includes some mouth-watering herbs and spices that make these roasted veggies irresistible, even to the kids and veggie haters! Haha! These vegetables are also Whole30 and Paleo!
- 1 Bunch Baby Broccoli
- 14 oz Brussels Sprouts
- 4 Regular Carrots
- 1 Med Sweet Potato
- 1 Med White Sweet Potato
- 1 Tbsp Rosemary
- 1 tsp Thyme
- 1 tsp Oregano
- 1 tsp Pink Salt (I usually add a little more)
- 1 tsp Pepper
- 1 Tbsp Garlic Powder
- 2-3 Tbsp Olive Oil (Just enough to coat the pan then drizzle over the top of the veggies)
Preheat your oven to 425 degrees. Then Wash and chop your veggies.
Coat your baking sheet with your olive oil and half of your seasonings and herbs.
Spread your vegetables over the pan in one thin layer. Drizzle your remaining olive oil over the top of the veggies to coat. Then sprinkle the rest of your herbs and seasonings over the top of the vegetables. Mix your vegetables around a little so they are evenly coated.
Place your pan in the middle rack of your oven and roast for 25-35 minutes.
Be sure to chop your potatoes and carrots small enough that they will cook evenly with the broccoli and brussels sprouts.
Place pan on top rack for the last few minutes for an extra crispy layer.
We eat a ton of veggies and use a HUGE pan, if you want fewer servings than you can use a smaller pan and cut the ingredients down.