The Easiest Roasted Herbed Vegetables. Vegan. Gluten free.


Easy roasted vegetables.  

This is one dish I make week in & week out.  It’s that versatile, food prep idea, that you can easily adapt to what you have on hand in your garden or in your fridge.  Plus, add some fresh garden herbs and this is one of those fail-safe side dishes that you will go to over & over.

So if you’re thinking these are only good for a side dish think again. If you prep these on Sunday, store cooled veggies in an airtight container in your fridge.  Add these to quinoa or rice bowls with your chosen protein.  You can top these with hummus or use them in your favorite hummus recipe.  Add them to a garden salad for lunch.  My husband loves adding roasted veggies to sandwich with hummus.  These are also great for breakfast as a side for avocado toast.  Okay, so let’s get onto this recipe.  I hope your inspired to hit up your farmer’s market this weekend and stock up.
Ingredients:

These are all up to you but this is what I used (slice in similar size so they all cook at the same rate):

6-8 rainbow carrots
2 medium zucchini, sliced in half
New potatoes, halved
Garlic cloves
2 jalapeños, halved
Olive oil (1-2 tbl)
Fresh herbs (I used 6 sprigs of thyme and oregano)
Salt and pepper

Method:

Preheat your oven to 325 degrees. On a large baking sheet, add 1 tbl of olive or whatever oil you prefer – coat the entire pan (use your finger or a brush).  In a large bowl, add your veggies that you’re going to roast and toss with the additional tbl of oil.  Toss to coat and place the veggies on a single layer, not overlapping, and season with salt and pepper.  Place your fresh herbs on top of the veggies and get that in the oven.  Roasting times may vary due to veggie density and the size.  After about 22 minutes, flip the veggies to evenly brown and place back in the oven.  Roast for an additional 20 to 30 minutes or until golden and softened.  Serve immediately or store, once cooled in an airtight container in the fridge for up to 5 days.



It’s funny… do my fitness updates even matter?  I feel like the miles were always so incredibly important and now that I’m not running… my routine is the same (yet fun to me, daily).

Monday:  1 h of weightlifting/1 h cardio
Tuesday: 1 h weightlifting/ 45 m cardio
Wednesday:  Did an early dog walk before we headed out of town for a family funeral.
Thursday: 1 h weightlifting/45 m elliptical/15 m treadmill

That’s a wrap here!  If you follow my Instastories — I promise to share my peach cobbler recipe within the next few days 🙂

And finally, if you’re following my knee saga – my first gel injection will be Monday.  Fingers crossed!

— Knead to Cook

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2 Comments

  1. I think these will turn out WAY better than when I tried to cook onions and zucchini in a pan. The zuccs came out very soggy