Share this post!

These oven roasted veggies are a perfect side dish that can be eaten on any occasion, the perfectly crisp layer around each vegetable will leave your mouth watery and wanting more. The combination of roasted carrots, cabbage, broccoli, tempeh, and onions – will only bring sweet and savory joy to your taste buds.

If you’ve ever experienced a mouthful of roasted veggies seasoned with a little oil and multiple spices… then you already know how delicious this tastes! Roasted veggies are one of my favorite sides to order for the table at a restaurant. And with this homemade version of roasted veggies, you’ll never stop wanting to make it!

The cool thing about roasting is that it can be done in multiple ways to have a different texture and taste. Spices, spices, spices… ANNND spices! This is what makes the taste buds go berserk. By tossing a little bit of oil, some salt and pepper, paprika, 21 seasonings, cumin, and even basil – you’ll quickly transform any roasted side dish into a mouthwatering sensation at every bite. With minimal preparation and cleanup, you’ll have a go to side dish that you’re whole family and friends will crave, time and time again.

WHICH VEGGIES TO CHOOSE

When it comes to picking and choosing which vegetables you want to roast, it comes down to buying pre-packaged, or fresh from the produce section. While both of these options work well, a nice selection from the non-packaged produce section is definitely the better direction… (I’m a poet and I didn’t even know it!). This simple step will add that much more freshness and quality to any homemade meal.

The more color the better! become an artist with these roasted veggies and be free from limitations! Throw in some beets, broccoli, maybe even a watermelon? hmmm.. or what about some sardines? haha ok not that. But hopefully you get the point! Eating the colors of the rainbow will add nourishment and good vibrations to your meals, which will directly impact the quality of your day!

HOW YOU CAN MAKE THESE ROASTED VEGGIES

Trim & dice the respected veggies (carrots, potatoes) and dice them up into pieces. I like dicing the pieces not too small, otherwise the texture will be too crunchy and will sometimes burn.
Toss them into a bowl and add the seasonings. Although plain roasted veggies are delicious as is, adding a but of oil with salt & pepper will take things to the next level.
Roast the veggies. Place the veggies on the baking sheet, and make sure the veggies are placed flat, and not stacked on top of each other. This will lock them down to make sure the roasting is properly done at all angles.
- Roasting Temperatures:
  - I roasted my veggies at 350°F for 50 minutes (but could have increased the temp for a faster roast).
  - Using a higher temperature is the best for roasting vegetables.
  - My recommended temperature is 425°F for 25-30 minutes. And rotating them halfway through.

Check the before and after shot:

Here’s the recipe video for more of a visual presentation 🙂

SEASONINGS/SPICES!

Become an artist with it! Use a bowl and add your favorite spices, mix them up, then toss it in the vegetables. I love getting artsy with it, I feel like I’m working on a painting each time I use spices, the spices being the paint of course, and the dish is the masterpiece in progress! Spices are what brings all the favors together to make every single bite the most delicious mouth-watering sensation! I love adding all kinds of spices to my roasted veggies, but even adding a little salt & pepper will do the trick. Also adding a bit of olive oil will add extra taste and promotes the crispiness in texture when the roasting is happening.

Here are the spices I used:

Salt & pepper
Paprika
Cumin
Rosemary
Basil
Nutritional Yeast
21 Seasonings

Here’s the printable recipe