Easiest Roasted Vegetables Recipe {Canola Oil-Free!}

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If you open my fridge, chances are you’ll see a large container of leftover roasted vegetables.

I make a huge batch every few days because 1) they’re great to heat up (or even eat cold!) as a side dish with any main course, 2) they’re great to heat up (or even eat cold!) as an entrée, 3) they’re great to heat up (or even eat cold!) for lunch, and 4) they’re great to heat up (or even eat cold!) as a snack.

Are you noticing a trend? Basically, THEY’RE GRRRRREAT to have around!

Roasted vegetables are also one of the easiest things to make. (If you follow me, you know I’m a sucker for the simple!)

Bonus: In this recipe, you won’t use any crappy refined seed/vegetable oils (like canola)! To learn why I avoid these oils at all costs, read my prior post “Canola Oil vs Vegetable Oil: Which Is Healthiest?” (Hint: The answer is neither!)

Which veggies can you roast?

I’m glad you asked! There are soooo many options; all of the following work well:

  • Root vegetables (onions, potatoes, sweet potatoes, carrots, beets, garlic, turnips, fennel, rutabaga)
  • Bell peppers
  • Broccoli
  • Cauliflower
  • Mushrooms
  • Zucchini
  • Squash
  • Asparagus
  • Brussels sprouts
  • Cabbage
  • Green beans

As you can see, most veggies work! If you’re in the habit of loading up on produce, you’ll usually have everything on hand to make this recipe. That’s why it’s the absolute best.

So without further ado, here’s the easiest roasted vegetables recipe out there…

Roasted Vegetables Recipe

Make a batch of roasted vegetables to eat as a side, entree, lunch, or even snack!
Prep Time10 mins
Cook Time40 mins
Resting Time5 mins
Total Time50 mins
Course: Dinner, Lunch, Main Course, Side Dish, Snack
Servings: 4 people
Author: The Health Investment

Ingredients

  • 2 pounds roasting vegetables* peeled (if necessary) and chopped into 1-inch cubes
  • 1 tablespoon avocado oil**
  • 1 teaspoon pepper fresh ground
  • 1 teaspoon Old Bay Seasoning*** or any comparable seasoning of your choosing
  • 1 tablespoon olive oil extra virgin
  • 1 teaspoon salt

Instructions

  • Preheat oven to 425 degrees F.
  • Spread vegetables evenly on roasting pan. 
  • Evenly sprinkle 1/2 tablespoon avocado oil, 1/2 teaspoon pepper, and 1/2 teaspoon seasoning over vegetables.
  • Mix vegetables around using a spatula. Evenly sprinkle with remaining 1/2 tablespoon avocado oil, 1/2 teaspoon pepper, and 1/2 teaspoon seasoning.
  • Cook for 20 minutes. Pull pan out of oven and toss vegetables.
  • Cook for another 15-20 minutes. Remove from oven and let sit 5 minutes before serving.
  • Season with olive oil and salt. 
  • (Note: If you can't easily slide a fork into each piece, cook 5-10 minutes longer.)

Notes

*The following vegetables work well for roasting: root vegetables (onions, potatoes, sweet potatoes, carrots, beets, garlic, turnips, fennel, rutabaga), bell peppers, broccoli, cauliflower, mushrooms, zucchini, squash, asparagus, cabbage, Brussels sprouts, green beans.
**I like to use Chosen Foods Avocado Oil Spray, which is available at many grocery stores, Amazon, and thrivemarket.com. (To learn why I don't cook with canola and other vegetable oils, click here.)
***Old Bay Seasoning is available in many grocery stores and on Amazon.

Enjoy 🙂

And, when you make this recipe yourself, be sure to take a picture for social media and tag @thehealthinvestment with the hashtag #thehealthinvestment

Will you try this easy/delicious/nutritious recipe?? Share any thoughts/questions in the comments!


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Title - RECIPE: The Easiest Roasted Vegetables - above picture of a glass pan of roasted squash, potatoes, and carrots