We’ll all be healthier if we eat more vegetables…and if vegetables tasted like candy it wouldn’t be a problem! But here we are…
So let’s make some perfectly roasted veggies. This is recipe can be made in a hour. You’ll have almost a week’s worth of roasted veggies. Why not add to your weekly meal prep routine?
✨This is my go to recipe for roasted veggies and I’m delighted to share it with you, today!✨
Eat your veggies…
Easier said than done; right?
We know vegetables are loaded with the vitamins and nutrients that we need to nourish our bodies…but they take time to prepare…and…it’s not always easy to find the time.
If we’re being honest, vegetables aren’t crave-able like cakes, cookies, or pastas.
Canned veggies taste wet!…They have little flavor…and NOT as many nutrients as the fresh or even frozen veggies.
Steamed veggies are some of my favorites, they’re my quick favorite.
✨When I want roasted veggies that I can’t stop eating, I roast them! ✨
And that’s what we’re making today: Perfectly Roasted Veggies in less than an hour!
DISCLOSURE: THIS POST MAY CONTAIN AFFILIATE LINKS, MEANING I GET A COMMISSION IF YOU DECIDE TO MAKE A PURCHASE THROUGH MY LINKS, AT NO COST TO YOU.
And we’re going to do it without ✨Gluten, ✨Grain, ✨Dairy, ✨Egg, ✨Soy, ✨Corn, ✨Almond, ✨Cashew, ✨Sesame, or other ✨inflammatory ingredients!✨
Don’t worry our veggies will have a rich indulgent flavor courtesy of organic olive oil, garlic, and herbs!
Welcome to Break A Recipe!
Thank you for stopping by to check out this recipe for Perfectly Roasted Veggies. You’ll find this recipe is easy to make, delicious, and will provide you with roasted veggies for days!
My name is Nina, I’m a food nerd who cooks and bakes without ✨gluten, ✨ grain, ✨dairy, ✨egg, ✨soy, ✨corn, ✨almond, ✨cashew, or ✨sesame.✨
When I tell people this, they often ask: What’s left to cook with?
I smile and say, Unicorn Farts, of course! Because this world needs more laughter.
Then I get to explain how I cook and bake without gluten, grain, dairy, egg, soy, corn, almond, cashew, or sesame, using delicious simple ingredients like the fresh, healthy vegetables in this recipe.
One bite, and they’re amazed. Who can blame them? The recipes look and taste like traditional foods!
To read more about how I started breaking recipes click here. If you’re wondering what I can possibly create given my dietary restrictions, take a look at my instagram to see what I’ve been cooking lately.
If you are a returning reader, Facebook Group Member, or Newsletter Subscriber, thank you so much! You challenge me to Break New Recipes each week and you keep me on my toes. Life is better with Foodie Friends, I’m thankful to call you mine!
I would love it if you would come behind the scenes with me every week and let me tell you more about it in my newsletter. You can subscribe on the right hand side on a desktop, after the recipe in the blog post, or after the blogpost on a mobile device. I’m a food nerd and I love having Foodie Friends!
Let’s Get Back To Our Recipe!
We are going to make perfectly roasted vegetables, in less than an hour! 20 minutes to prepare and chop everything, 5 minutes to season, and 20-30 minutest to roast!
I’ve roasted many combinations of vegetables, but this one is my favorites! It’s also AIP compliant. It contains Brussel Sprouts, onions, portobello mushroom caps, butternut squash, olive oil, nutritional yeast, garlic, and salt.
The recipe for this dish is so simple it’s hardly a recipe at all!
No, I’m serious!
Wash the vegetables
Toss with oil and seasonings in a bowl
Layer veggies in two sheet pans
Roast for 15 minutes
Turn Vegetables using a silicone spoon.
Return to the oven for ten minutes.
Remove the veggies from the oven, turn once more to allow the steam to escape.
I do have a few recommendations however. Just as it’s important to have the freshest natural ingredients, it’s important to have the right equipment.
Using at least two sheet pans for this recipe is essential! Use 3 if you have them.
While you can chop all the vegetables with a chef’s knife and cutting board, I recommend using a food processor if you have one. You can save a lot of time by chopping your onion and slicing your butternut squash with your food processor.
Don’t worry I’ll still give you a recipe so you can pin it for later.
For now, let’s get some ingredients & some equipment!
Are you ready to Break a Recipe? Let’s Go Shopping!
If you’re looking for equipment or ingredients, here’s what I use in my kitchen.
- Large Cutting Board
- Chef’s Knife
- 8 quart Mixing Bowl or a stock pot
- Garlic Press
- Silicone Utensils
- Sheet Pans
- Food Processor with slicing disk (optional)
- Adjustable Measuring Spoons
- Brussel Sprouts
- Butternut Squash
- Large Onion
- Portobello Mushroom Caps
- Organic Olive Oil
These ingredients and equipment are what I use in my own kitchen. As an amazon associate, I earn from qualifying purchases. If you purchase anything through an affiliate link, I earn a small commission at no extra cost to you. Thank you for helping to “keep the lights on,” here at Break A Recipe.
Enough With the Words, Let’s Break A Recipe!
Perfectly Roasted Veggies
- Large Cutting Board
- Chef's Knife
- 8 Quart Mixing Bowl or Stock Pot
- Food Processor Optional
- Adjustable measuring spoons
- Garlic Press
- Sheet Pans
- Silicone Utensils
- 32 Ounces Brussel Sprouts
- 16 Ounces Portobello Mushroom Caps 6 large
- 32 Ounces Butternut Squash Halved, Seeded, Cubed
- 1 Large Onion
- 3 Cloves Garlic
- 3 Tablespoons Organic Olive Oil
- 1 Tablespoon Nutritional Yeast
- Wash all vegetables and preheat the oven to 425° Fahrenheit.
- Dice onion, cut portobello mushroom cups into 1/2 inch pieces, half Brussel sprouts, slice butternut squash chunks into 1/4 inch slices (I prefer to use a food processor for the squash, and onion)
- In a mixing bowl mix onion, Brussel sprouts, portobello mushroom chunks, 1 tablespoon olive oil, nutritional yeast, and salt. Press garlic into bowl and stir.
- Evenly distribute vegetables into two sheet pans. Top with thinly sliced butternut squash
- Roast 15 minutes.
- Using a silicone spoon, toss the vegetables, allowing steam to escape.
- Return sheet pans to oven. Roast 10 more minutes.
- Drizzle remaining olive oil over vegetables. Serve immediately.
The First Time I Tried Roasted Vegetables…
I was almost 32 years old the first time I had roasted veggies, I was having dinner out a local bistro —they were great with my allergies—and I ordered roasted carrots. I had never had carrots like that before!
They were tender, warm, and sweet! They had just the right amount of char…I ordered them every time we went until they were out of season…
I figured it must be complicated…anything that delicious had to be complicated…right?
I was wrong! I’m so glad I was wrong.
Roasting veggies is easier than steaming them! The hardest part is the prep…
Break out your food processor…break out your cutting board and chef’s knife…let’s do this!
Helpful Tips For This Recipe
Once the veggies are chopped and seasoned, they roast for 15 minutes at 425, turn them, roast for 10 minutes more and done!
The biggest challenge you’ll have is choosing which veggies to roast each week. I’ve included some of the variations I’ve made in the photos for this blog post. My favorite combination is Brussel Sprouts, onion, portobello mushroom caps, and butternut squash. They have a great balance between the bitter, deep, and sweet flavors. They’re also AIP phase 1 approved.
When you enjoy this recipe you’ll wonder which bistro you’ve gone to. But it’ll be a lot lighter on your budget than if you ordered out! 😉
Can I make this recipe without garlic, onion, or nutritional yeast?
Of course! The best recipe is the one that is safe for you. You should never cook with ingredients that are unsafe for you.
In this recipe garlic, onions, and nutritional yeast are seasonings. They do provide nutrients, but if you can’t have them, it’s best to omit them. You could always Break The Recipe and substitute with another safe seasoning!
How do you keep your roasted veggies crisp?
The secret is the temperature!! Roasting your veggies at 425 degrees Fahrenheit is key! Turning them after roasting for 15 minutes, releases lots of steam and keeps the veggies on the bottom of the sheet pan from steaming!
Starting with the butternut squash on top, allows it to evaporate moisture out of the sheet pan and not into the recipe. This is important since butternut squash it has the most moisture of all the vegetables in this recipe.
What other vegetables can you roast?
I’ve roasted zucchini, peppers, tomatoes, beets, celery, cauliflower, broccoli, sweet potatoes, and more! Change the vegetables, change the seasoning, Break The Recipe & make it your own!
Before You Go…
Thank you for reading, for trying this recipe for roasted veggies, and for taking a chance on a recipe made with unique ingredients!
You’ll find it’s easy to make, and your body will feel much better after eating it. You will find your gluten-and grain loving friends going for seconds!
If you’re cooking this for someone with allergies, thank you again for supporting them. You’re an amazing friend. Pin this recipe so you can share it with those who need it, and find it later!
Please tell me how your recipe turned out when you make it. Click here to reach me directly. You can also find me on Facebook, Instagram, Twitter, or Pinterest using the links below. I really enjoy your feedback and comments. I can’t wait to hear how your recipe turned out!