"Roasting vegetables" are vegetables that are sturdy enough to roast in the oven for a long period of time. Roasting changes the texture and flavor of vegetables, making them taste delicious and often slightly sweeter.



 

    Serves: 4 servings    Total Time:  30 minutes Prep Time: 10 minutes Cook Time: 20 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Vegetables - 8 cups roasting vegetables\* (they can be the same or an assortment) Oil - 2 Tablespoons (light olive oil, avocado oil, canola oil or sesame oil) Salt - To taste    

## Instructions

Step 1

Preheat oven to 400 degrees Fahrenheit.

Step 2

Chop vegetables into equal sized pieces.

Step 3

Add the chopped vegetables to a baking sheet. 

Step 4

Drizzle with oil and toss with your hands. Spread into an even layer (avoid overlapping). Roast for 20-30 minutes until tender.

Step 5

Sprinkle salt over the sheet pan. 

 

### Notes

Below are our favorite vegetables to roast. Choose 6-8 cups of them for this recipe.

- Onion
- Bell Peppers
- Carrots
- Parsnip
- Celery
- Broccoli
- Cauliflower
- Brussels Sprouts
- Zucchini
- Summer Squash
- Eggplant
- Green Beans
- Cherry Tomatoes
- Beats
- Turnips

## Nutrition Information

  Serving Size: 4 serving Calories: 144 Calories Fat: 7g Saturated Fat: 1g Carbohydrates: Net Carb: 17g Dietary Fiber: 5g Protein: 4g Sodium: 53  

## Dietary Restrictions

 Vegan