my top 5 roasted vegetable recipes

Confession: I’ve never been a vegetable eater. That’s right, growing up and even up until I did my first round of Whole 30, I didn’t eat near enough vegetables. And I knew it, but I thought I didn’t like any vegetables, so I stayed with super unhealthy food choices over and over again.

Until I had to cut out all of the unhealthy things and eat by the Whole 30 rules for you know, 30 days. That’ll make you learn to love vegetables. Now, instead of counting on one hand the number of vegetables I actually like, I can’t count on one hand the number of vegetables that I stay far, far away from. Actually, it’s a super short list: mushrooms and raw red onions. I just can’t make myself okay with those two things, and that’s okay, because I’ve added a multitude of vegetables to my life and I honestly couldn’t be more proud.

And do you know how I first learned to love them? Simple roasted vegetables.

I thought we could go over some of my favorites and how I’ve been cooking them today, it’s hard to fail with basic roasting skills under your belt, I promise.

Roasted Green Beans – 

• 8 oz fresh green beans
• 2 teaspoon garlic powder
• 1 tablespoon avocado oil
• salt and pepper to taste

Preheat the oven to 425 degrees. Trim ends of green beans and put in a large bowl, toss in oil, salt, pepper, and garlic powder and spread out evenly on a parchment lined baking sheet. Roast for 12-15 minutes until lightly caramelized, stirring halfway through.

Roasted Adobo Potatoes –

• 1.5 pounds small potatoes, cut in half or quarters, depending on size
• 2 teaspoons Adobo seasoning, salt free
• salt and pepper to taste
• 1/8 c avocado oil

Preheat oven to 400 degrees. Place potatoes, seasonings and oil in a bowl and toss to coat. Spread on a parchment lined baking sheet and cook until the edges are golden brown and the potatoes are fork-tender, stirring half-way through.

Bacon Roasted Brussel Sprouts

• 1.5 pounds of brussel sprouts, trimmed and cut in half (I like the tender baby brussels best)
• 2 tablespoons of olive oil
• 4 slices bacon (make sure its compliant if you’re doing Whole 30), chopped
• ground black pepper (you can add salt, if you like, I find that the bacon gives the dish enough saltiness)

Preheat oven to 400 degrees. Mix together all ingredients in a bowl, toss to coat. Spread on a parchment lined baking sheet and cook 20-30 minutes until bacon is crispy and the edges of the sprouts are caramelized, stirring at least once, halfway through.

Balsamic Roasted Veggies – I like to make a big batch of these for the whole week.

• 1 head of broccoli
• 4 large carrots, peeled and chopped
• 1 medium zucchini, chopped
• 1 small red onion, chopped into bite sized pieces
• 2 tablespoons, avocado oil
• 2 tablespoons balsamic vinegar
• salt and pepper to taste

Preheat oven to 425 degrees. Toss all ingredients in a large bowl to cut. Spread on a parchment lined baking sheet in a single layer (it may take two baking sheets), cook until the vegetables are slightly caramelized, about 20-30 minutes, tossing halfway through.

Sweet Potato Chips- The secret to sweet potato chips? Roast them low and slow!

• 2 large sweet potatoes
• 2 tablespoons avocado oil
• sea salt and pepper to taste

Preheat oven to 200 degrees. Slice the potatoes thin and evenly, using a mandolin. Toss in salt, pepper and oil. Lay on a single layer on a parchment lined baking sheet, and cook for about 2 hours. Flipping them at the half way point and rotating the pan halfway though. Watch them closely at the end, if they start to brown on the edges take them out. Sometimes it takes the full two hours, sometimes I can take them out early.

If you aren’t looking for the most crispy chip, crank the heat up to about 375 and cook for 10 minutes on one side, flip >and cook about 10 more minutes.