Roasted Vegetables

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Roasting fresh vegetables is by far the tastiest way to eat them, well at least to me! In the summer we love going to the Salt Lake City Downtown Farmer’s Market to get super fresh vegetables from local farmers.

When we were on vacation in Seattle, I really enjoyed seeing the produce at Pike Place Market. They have such a variety to choose from…if only I lived up there and could actually bring some of it home to enjoy!

For some reason the flavors are intensified by roasting veggies with a little bit of olive oil, salt and pepper. On the weekends, I like to roast up a batch to use in various dishes during the week.

Once roasted, you can easily add them to my Egg Frittata, Veggie Omelet, Pasta Primavera. or Creamy Pasta with Veggies. They also go really well on the side of my Chicken Kebobs, Bill’s Grill and Fill Diet or as part of our “Loose Weight, Feel Great” plan.

This simple preparation method makes it easier to include a variety of vegetables with your meals. In the summer, they are great with grilled chicken or fish and quinoa, rice or a baked potato. Roasted vegetables are simple, appealing, delicious, filling and nutritious. It doesn’t get any better than that!

Roasted Vegetables

Place a piece of aluminum foil on a jelly roll pan or cookie sheet. Mist with olive, avocado or coconut cooking spray. Choose a good variety of vegetables in season. Clean and cut them in uniform sizes. Place on the prepared pan and drizzle with olive or avocado oil. Sprinkle with salt and pepper. Bake in a 400º oven for 20-30 minutes or until desired consistency is reached. Use in recipes or serve as a side dish and enjoy!

Root Notes

  • Vegetables I have roasted that came out great: zucchini, peppers, onions, carrots, cauliflower, broccoli, asparagus, tomatoes, carrots, yellow squash, green beans…anything your heart desires!
  • Since we have a large family and everyone likes different vegetables, I roast mine in rows by type (see photo above). This way each person can choose what they like while avoiding waste!
  • If you don’t mind the vegetables being combined, drizzle with the oil, salt and pepper, then use your hands to mix them together for better coverage.  Shake the pan to make sure they are all in one layer and back according do directions above. Using this method works great in a cast-iron pan (either stove-top or on the bbq) as well. 
  • One of the main health benefits of vegetables is their high nutrient content. Vegetables are loaded with vitamins and minerals that contribute to growth and the maintenance of good health. For example, the U.S. Department of Agriculture notes that many vegetables are high in potassium, which is important for healthy blood pressure. Various vitamins, such as C and A, help keep eyes, skin, teeth and gums healthy, fight infection and promote wound healing. Perhaps most importantly, vegetables are rich in a particular group of nutrients called antioxidants, which fight cellular damage and help prevent heart disease, cancer, Parkinson’s disease, atherosclerosis, heart attack and Alzheimer’s disease, says the Linus Pauling Institute. (Source:


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