Our Paleo Family

Roasted Vegetables

If you don’t like vegetables, try roasting them. The high heat brings out the natural sweetness in your veggies. My family loves our vegetables prepared this way. I’ve converted some pretty adamant veggie-haters with this method.

I will give you quantities and instructions in the recipe below, but know that pretty much any vegetable will work here. You can use all off one kind of vegetable or do a mixture (that’s what I usually do).

In my opinion, broccoli isn’t the best roasted because it burns so easily. Greens are also not ideal. Cauliflower does great though. But it still tastes like cauliflower. If you want to eat that vegetable and not realize what you’re eating, you need to try my cauliflower crust pizza recipe.

Aside from those few exceptions, I’d say that just about anything goes. My family’s favorite combination is onions, summer squash, sweet potatoes, carrots, mushrooms and peppers. I’ll do any combination of those simply based on what I have on hand or what I think goes best with the meal I’m preparing.

This is a super simple side dish. Once your vegetables are chopped, it’s very hands off, save a stir or two. Really, give it a try. I promise you’ll be surprised how good veggies can taste when prepared this way. I love to make extra so I can use them for my breakfast the next morning!

Roasted Vegetables
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
25-35 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25-35 minutes
Roasted Vegetables
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
25-35 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25-35 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 450 degrees. Prepare a large baking sheet by covering with parchment paper or non-stick foil. Add fat to pan and place pan in oven while it preheats.
  2. While oven and pan are heating, chop your vegetables. The only caveat here is that you want them all approximately the same size.
  3. If you are cooking a combination of soft and hard vegetables, cook the hard veggies first for 12-15 minutes, then add the soft ones for the remaining time. I consider hard vegetables sweet potatoes, onions (just because I like them really caramelized), carrots and cauliflower. Squash, mushrooms and peppers are all soft and don't require the full 30 minutes of cooking.
  4. Once oven is heated, remove pan, add vegetables, sprinkle with salt and pepper, toss well (I use my hands, but be careful not to touch the pan). Bake 12-15 minutes. Stir well. Bake another 10-15 minutes until all the vegetables are tender and browned. This picture shows the "hard" veggies after baking 15 minutes, with the "soft" ones just added in.
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