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roasted sweet potatoes carrots and butternut squash in a glass baking dish

Roasted Vegetables Recipe

The Health Investment
Make a batch of roasted vegetables to eat as a side, entree, lunch, or even snack!
Prep Time 10 mins
Cook Time 40 mins
Resting Time 5 mins
Total Time 50 mins
Course Dinner, Lunch, Main Course, Side Dish, Snack
Servings 4 people


  • 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


  • 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.)


*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.