Roasted Vegetables: Quick, Easy and Delicious

roasted vegetables

Vegetable Suggestions: Brussel sprouts, sweet potatoes, broccoli, cauliflower, green and red peppers, onions, carrots, peeled squash, cabbage, and mushrooms.


  1. Scrub and chop vegetables so that they are close to the same size and fill 1 or more pans/cookie sheets with a single layer of vegetables
  2. Preheat oven to 375 degrees.
  3. Sprinkle vegetables with sea salt, pepper and drizzle with your preferred fat, olive oil, melted butter or coconut oil.
  4. Roast for about 30 to 40 minutes or until tender.
  5. In a frying pan, saute 2 cloves of minced garlic in 2 tbsp. of olive oil per cookie sheet of vegetables. When garlic is softening add 1 to 2 tsp. of dried thyme and or dried rosemary. Stir and remove from heat and drizzle on vegetables when they come out of the oven. Place in a serving dish or keep warm in a crock pot until dinner is served.