Roasted Vegetables Recipe
Make a batch of roasted vegetables to eat as a side, entree, lunch, or even snack!
- 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.