easy, healthy, delicious, vegetarian

Insanely Delicious Oven-Roasted Veggies

Insanely Delicious Oven-Roasted Veggies


I wish I could share with you how my kitchen smells right now. Soft summer breezes carry the scent of freshly mown grass, and somewhere a candle is burning. But the smell I’m most enjoying at this moment is the aroma of vegetables roasting slowly in the oven. Potatoes, mushrooms, onions, and fresh cauliflower are caramelizing and browning in the heat, and are smelling absolutely heavenly.
I keep checking the timer, because surely they’re ready now? No, just a couple more minutes and they will be on my plate!


the anticipation is about to do me in!

Tonight I will be enjoying them just as they are, hot from the oven without any frills or extras, but I have several ways that I like to serve them, and I can’t pick my favorite. I’ll share some of them with you today and I hope you will let me know in the comments below or send me an email if you try them!


roasted veggies

  • vegetables of your choice*, cut into bite-sized pieces
  • olive oil or coconut oil spray
  • grill seasoning (or sea salt, pepper, garlic powder, and onion powder) to taste

Preheat oven to 350 degrees. Spread your chopped veggies onto a greased cookie sheet. Spray them lightly with the oil spray, and sprinkle seasoning on top. Using tongs, toss lightly and re-season if needed. Place them into the hot oven, and bake for 30 minutes. When time is up, test for doneness. I like mine pretty soft, so sometimes I put them back in for a few minutes, depending on the vegetables I use.


Delicious, oven-roasted veggies are simple to make! Tender chunks of potatoes, onions, and your favorite vegetables get caramelized and crispy on the edges.


*my favorites: any type of potato, onions, broccoli and cauliflower (frozen is fine), mushrooms, cabbage, beets, yellow squash, zucchini. Almost any vegetable benefits from being roasted. :)



Here are some different ways I like to enjoy my roasted veggies:

I love to spend quiet evenings on the shaded deck while I eat a lovely dinner and listen to the birds and smell the grass! Here I’ve roasted some sweet potato fries and some squash and zucchini from my tiny garden, served alongside some fresh tomatoes.




(Fun fact: Moments after this picture was taken, as I was about to take my first, long-anticipated bite,  a GIANT hornet decided it wanted to come visit and see what I was up to. Um, NO. Mama got herself back inside and enjoyed her plate-o-delicious in the comfy chair in the living room. :))


I like to wrap leftover roasted vegetables in a whole wheat wrap with some fresh veggies, sprouts, homemade hummus, and avocado dressing. As you can see, it’s great for taking with you for lunch!


in a wrap with some hummus and avocado dressing


Roasted vegetables are wonderful in a lunch bowl, placed on top of rice or fresh spinach. Here, I have mushrooms, red and white onions, and sweet bell peppers. Also, I tried roasting a cabbage wedge with it, but it took much longer to cook than the other veggies, so I think I’ll stick to slicing it into pieces that are uniform with the other things I am roasting so they all cook evenly.




Sweet potato is one of my favorite things to roast. They come out soft on the inside, but crispy and caramelized on the edges. Topped with some crunchy sea salt, they are insanely delicious!


Delicious, oven-roasted veggies are simple to make! Tender chunks of potatoes, onions, and your favorite vegetables get caramelized and crispy on the edges.

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