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  • grassrootsenvred

Yummy Roasted Veggies

Updated: Dec 29, 2021


  • 1 bunch fresh vegetables (Cauliflower, carrots, broccoli, onion, zucchini, fennel, sweet potatoes, string beans)

  • 1 pinch coarse sea salt

  • 1 splash organic extra virgin olive oil

  • 1 pinch black pepper (optional)


Leftover roasted veggies can be used for snacks, in soups, with dips or mixed with hummus for a great veggie wrap! Use any or all of the vegetables or add other vegetables that you may have in your fridge.


  • Preheat oven to 350 degrees

  • Rinse and cut up vegetables

  • Place them in a glass pan and drizzle olive oil to coat with a sprinkling of sea salt and toss

  • Roast for about one hour stirring a few times

  • When done, sprinkle with a dash of black pepper (optional)

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