6 ROAST VEGGIE RECIPES + FALL MEAL INSPIRATION
For all of these options, preheat the oven to 375 and coat veggies lightly and evenly with olive oil. Spread evenly on a roasting tray or glass Pyrex. When halfway cooked, flip to another side. Roasting time will be anywhere from 20-45 minutes depending on hardiness. All of these recipes will serve around 4.
Meal inspiration provided with each recipe to show the versatility of these fall-appropriate side dishes. Play with what works for you!
ROOT VEGGIE MIX
Eating root veggies is a sure way to stay balanced, nourished, and healthy during the colder months. This combo pairs well with green lentils or curry-spiced garbanzo beans with sautéed kale or spinach. This also goes well over arugula with balsamic vinegar and honey mixed.
Chopped small:
3sweet potato’s - skin removed
4carrots – skin removed
1medium celery root – skin removed
2medium beets - skin removed
Fresh sage, thyme, and rosemary - stems removed
2tsp garlic granules
Salt & pepper to taste
MEXICAN STYLE
Serve this mix in a Mexican rice bowl with black beans, coconut oil fried plantains, guacamole, and maybe even (pineapple) salsa. This also works well as a taco topping or in a burrito with whatever you else you like.
1bunch green onion – roughly chopped large
1green bell pepper – chopped small
1red bell pepper – chopped small
2medium zucchini – chopped larger than pepper
2tsp cumin
tsp coriander
1tsp sweet paprika
Salt and pepper to taste
STUFFING FLAVORED CARROTS & CELERY
The classic combo of carrot, celery, and onion tastes exceptional when roasted in the same pan as bone-in chicken or turkey. Pair with spicy green lentils and brown rice or quinoa for a filling vegan option.
5large carrots
5celery stalks
1medium onion
3cloves of garlic –kept whole
1bunch fresh sage – stems removed
4sprigs fresh thyme – stems removed
1sprig rosemary – stem removed
Salt & pepper to taste
SLICED RED POTATOES
These go with just about anything but try serving on top of a salad with a side of hummus if you want fresh greens but also need something more warming and filling.
2lb red potato - sliced 1/4in or less thick
3sprigs rosemary – stem removed
2tsp garlic granules
2tsp sweet paprika
2tsp dried oregano
Salt & pepper to taste
ITALIAN STYLE
Serve with spicy turkey sausage or roast chicken and a side of sweet potato or mushroom rice.
Evenly chop:
2green bell pepper
1pint cherry tomato’s - keep whole
1small yellow onion or shallot
1large zucchini
4cloves garlic – cut in half
3sprigs fresh thyme – stem removed
1bunch fresh basil – add-in after roasted
Salt & pepper to taste
CAULI & BROCCOLI BLEND
This fast and easy roast pairs well with classic mashed sweet or white potatoes and chicken or turkey or as a side to pumpkin soup. Enjoy with brown rice and black beans for a quick fix.
1head broccoli
1head cauliflower
2tsp garlic granules
2tsp red pepper flakes
2tsp sweet paprika
Salt & pepper to taste