Tasty Roasted Veggies

January 24, 2011

in Gluten Free, Recipes, Sides & Salads, Vegetarian

roasted veggies

Roasted veggies are a great way to get in your veggies.  In the winter, I’m just not feeling raw veggies.  The easy thing about roasted veggies is that there are so many variations you can do.  Just use whatever you have on had.  I find most veggies taste way better roasted, and are great to have for leftovers to simply warm up, put in quesadilla’s and turn something simple like chicken, into a complete meal.

3-4 carrots, peeled and sliced
4 parsnips, peeled and sliced
1 red onion, chopped into large wedges
3 cups chopped broccoli
1 bell pepper, chopped into large chunks
1 zucchini, chopped
2 Tbsp olive oil
Seasoning of choice (Mrs. Dash, Salt & Pepper, Garlic)
Preheat oven to 400 degrees.  Cut all veggies and place in a large bowl.  Drizzle with oil and seasoning, toss.  Place in large sprayed casserole dish.  Place in oven (uncovered) and cook for 20 minutes, toss, then cook another 20 minutes or until done.

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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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  • Kay

    How do you reheat these? If you make a big pan and eat them during the week – after storing in the fridge, how do you reheat, so they are not soggy and still taste good? Thanks. That would be my only concern, but I love roasted vegetables.

    • http://www.busybuthealthy.com Kristine Fretwell

      I just microwave them. They’re not going to be as good as they are fresh out of the oven, but they still have good flavor and I don’t have time to roast veg every night, so it works!

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