When I first started eating more consciously, I realized I did not eat enough veggies. Not only that, but my plate tended to be all one color and not a rainbow. In order to get all the nutrients needed to be healthy, my goal was to have each meal be comprised of many different colors.
When I was a kid, my mother was famous for steaming all our vegetables so we did not worry about adding “evil” fats. But once I started living a “fat-first” lifestyle, I knew I needed to learn how to cook a delicious vegetable rainbow in a different way than fat-free steaming.
For many of us, the shift from a lifestyle that is higher in processed foods and trips to the restaurant to cooking at home using fresh ingredients can be a huge transition. When I first began this transition, I also had no use of my hands bilaterally due to the effects of MS on my body, so taking on my own food preparation was a really scary challenge. That’s why I know you can do this and it doesn’t have to be complicated.
Roasting vegetables is my favorite way to cook everything I need to make a nutritious rainbow. It is also the easiest way to batch cook and perfect for meal prepping if you’re someone who plans and/or prepares your meals in advance. In addition, I am happy to report almost every vegetable can be done this way, clean-up is a breeze, and versatility happens easily with the use of fresh herbs and different oils.
The time required for roasted vegetables depends on your taste buds, or what I like to call “Chef’s Choice.” Typically, I prefer my roasted vegetables a little charred, so the times suggested offer a more cooked version, but feel free to adjust and play around. Playing with your cook times, oils, and herbs makes roasting veggies a fun adventure that everyone in the household can enjoy.
Easy Roasted Vegetables
Playing with your cook times, oils, and herbs makes roasting veggies a fun adventure that everyone in the household can enjoy.
- 2 bunches of organic vegetables suggested: beets, fennel, asparagus, cauliflower, broccoli, carrots
- Fat of choice, melted suggested: coconut oil or ghee
- Fresh herbs of choice suggested: thyme, rosemary, and tarragon
- Pink Himalayan sea salt
- Black pepper
Preheat oven to 425 degrees Fahrenheit.
- Line cookie sheet with parchment paper.
- Chop 1/4 cup of assorted herbs.
- Chop 6 cups of assorted vegetables and cover in 1/4 cup of fat.
- Place vegetables on cookie sheet.
- Sprinkle with salt and pepper and place in oven.
- Set time for 10 minutes and check for desired doneness. For charred, stay at least another 10 minutes, turning at halfway if desired. Personally, I tend to let them stay put without turning for everything but asparagus.