Roasting veggies

It’s been a great week…we went camping with a group of friends the weekend before last, and starting that Monday, April 8, my honey and I started a juice fast/juice feast. I can’t believe how amazing this green juice is, and how satisfying it is. My husband wanted to do a 10 day juice fast, and I started with him last Monday just to support him. I fully intended on only doing one day, but also I figured if it wasn’t too hard…maybe I attempt 3 days on juice only. And in the very, very back of my mind I kinda hoped I could do 5 full days. Well as of today…hubby is on day 9, and I did complete 5 full days of juicing only. Yay!! 😉

I can’t wait to share more with you all about our juicing adventures in a future post, but today I’m here to talk to you about roasting vegetables. Don’t you just love roasted veggies? You’ve tried them, right? I figured this was nothing new….but was curious what kind of veggies you like to roast. I’m always looking for new ideas! I usually play it pretty safe around here due to picky eaters, but this time I branched out.

Instead of just doing potatoes, sweet potatoes and carrots, I threw in other veggies I knew I liked…..onions, portabella mushrooms and zucchini. I also threw in a new one I’d never tried before…..parsnips. Have you had parsnips before? If not, you must roast them in your next batch. Oh my….they are SO good. I love sweet potatoes, but they seem to upset my stomach. Let’s just say the parsnips and the carrots made up for that.

Set your oven to 450 degrees. Spread olive oil over a baking sheet…..or two. Chop your vegetables in similar sizes so they cook evenly. I used potatoes, sweet potatoes, onions, portabellas, carrots and parsnips, but you can also throw in broccoli, cauliflower, and cherry tomatoes. Spread veggies over the pan, sprinkle with sea salt and pepper and toss around to coat them a bit with the oil. Bake or roast veggies anywhere from 30-45 minutes depending on the size you cut them into. Stir halfway through, check and assess hardness. When the root veggies are soft when pierced with a fork, they’re done.

Okay don’t leave me hanging….what are your favorite veggies to roast?
What other herbs or seasonings do you use?

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2 Responses to Roasting veggies

  1. Simple is always preferred around here and roasting vegetables is not only simple, but so delicious as they the natural sugars caramelize — YUM!
    Judy @Savoring Today recently posted..Hearth & Soul Hop at Savoring Today

  2. Barb says:

    I LOVE roasted vegetables! I try to go seasonal so I don’t bore myself or anyone else eating them in the house with the same ones all the time. I do love ton’s of sweet onions/spring onions, the bigger bulb variety along with whole heads of garlic, yukon gold potatoes or the small colored potatoes, zucchini, asparagus, haricot verts. in the fall I use more of the roots, but do love all of them. I usually toss grape seed or canola oil with fresh garlic, fresh rosemary, – a few squirts of dijon sometimes, sea salt, and cracked pepper. Yum! thinking I might make some now.

    Also, congrats on the juice fast/feast. I follow some amazing inspiration on INST for juice fast/feast, etc.. I try to juice fast/feast one weekend a month, I feel so good when I start the next week. It has lend me to a 80% vegetarian/vegan/raw diet. It just seems so natural and feels organic – no pun intended, LOL. I do eat my fair share of goodies, but can say I have cut way back.

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