Janie's favorite eat-your-veggies roasting recipe

This can be used for almost any kind of vegetable, and it’s amazing. It’s warm, it’s satisfying and it’s so filling that you almost forget it’s just veggies. It’s also a great way to make sure you’re getting veggies on at least two-thirds of your plate, which is one of the central elements of The 3-Day Feel Amazing Challenge.

Plus, this recipe only dirties two things: a spatula and a baking sheet.

It’s the simplest thing ever. And so delicious!

Janie’s favorite eat-your-veggies roasting recipe

4-6 cups of veggies (almost anything will work!)
1-3 tbsp. coconut oil (or olive oil)
salt & pepper

Preheat oven to 375 degrees. Chop veggies and throw on baking sheet, along with coconut oil, salt and pepper. Use your hands to toss the veggies, right on the baking sheet, so they’re all coated evenly with oil. (See, I told you it was super simple!) Bake at 375 degrees until the veggies are tender. (It varies by veggie, but that’s usually 25 to 45 minutes.)

I usually separate different veggies onto different baking sheets (or just sectioned into different areas on the same one), so that if the veggies have different baking times, it’s easy to use a spatula to take the done ones off and leave the others to keep baking.

From there, you can serve the veggies as-is, or toss them in an oh-so-chic but oh-so-simple warm roasted veggie salad, like my Cozy Up roasted red cabbage salad.

Enjoy the beautiful flavors, colors and textures!

My whole family (toddler and carnivorous husband included) love when I roast veggies. I hope your family will too!