Easy Oven-Roasted Veggies

Dairy-Free; Gluten-Free; Vegan

Probably the dish I make most often, this simple, versatile and ultra-healthy recipe can be a side, main, or snack depending on the context.

Pro-Tips

Experiment with different vegetables, but be mindful that cooking times may vary.
Combine leftovers with eggs as a breakfast scramble.
Great as a medium for homemade healthy dips, guacamole or hummus.
Add extra flavor and nutrients with fresh or dried herbs & spices, or nutritional yeast.

Cubed butternut squash or sweet potato
Halved Brussels sprouts
Cauliflower florets
Carrots, cut into 1-inch pieces
Red onion, cut into wedges
2 tablespoons extra-virgin olive oil
Himalayan pink salt and freshly ground black pepper to taste
Your choice of fresh or dried herbs and seasoning (I love Herbs de Provence)
Optional: half a lemon squeezed over veggies and baked in the oven with them (seriously, try it!)

Preheat the oven to 400°F and line 1-2 baking sheets with parchment paper.
Place vegetables on sheets. Drizzle with olive oil and sprinkle with salt, pepper and herbs (Or place veggies in a large bowl and toss with ingredients before placing on sheets).
Roast until tender and golden brown around the edges, approximately 25-35 minutes.
Note: Certain ovens will vary in cooking time, so watch the veggies! If you’re roasting two sheets in the oven at the same time, switch racks halfway through so that the vegetables on both sheets brown evenly.