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.