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Roasted Vegetables

February 21, 2019

What you will need:

  • Cookie sheet

  • Oil- avocado or olive oil (which ever oil works for you!)

  • Seasonings

  • Assorted Vegetables

  • Balsamic Vinegar

  1. Preheat the oven to 425 to 450

  2. Place raw vegetables in a bowl and toss with your favorite oil (no soy!) and season with sea salt and or pepper or your favorite seasoning.

  3. Placed oiled vegetables on the cookie sheet, spread them out for more even cooking.

  4. Depending on the type of vegetables your will need to adjust your cooing time. Start with 7 to 10 minutes per side, flip and/or stir then finish cooking.

  5. Root vegetables such as sweet potatoes, beets and carrots may need to be pre-baked at 325 before roasting with the faster cooking vegetables such as zucchini or asparagus.  (We do not ever recommend microwaving your food!)

  6. Drizzle Balsamic Vinegar on the vegetables at the last minute for more flavor if desired.

Vegetable Options:

Asparagus, broccoli, brussel sprouts, cauliflower, eggplant, red or yellow peppers, yams, potatoes, beets, zucchini, yellow squash, carrots, mushrooms, green or yellow string beans, etc.. 

Add fresh herbs, nuts and seeds if desired, per your taste and food sensitivities/allergies.



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