Easy Roasted Vegetables

Easy Roasted Vegetables

Playing with your cook times, oils, and herbs makes roasting veggies a fun adventure that everyone in the household can enjoy.

Category Side Dish, Vegetarian
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author V "Paleo Boss Lady" Capaldi


  • 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


  1. Preheat oven to 425 degrees Fahrenheit.

  2. Line cookie sheet with parchment paper.
  3. Chop 1/4 cup of assorted herbs.
  4. Chop 6 cups of assorted vegetables and cover in 1/4 cup of fat.
  5. Place vegetables on cookie sheet.
  6. Sprinkle with salt and pepper and place in oven.
  7. 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.