PREP TIME: 10 MINS COOK TIME: 35 MINS TOTAL TIME: 45 MINS
Ingredients, any of the following, choose in season vegetables for best results
1 medium sweet potato (well rinsed, skin on, sliced into 1/4-inch rounds)
1 large beet (well rinsed, skin on, sliced into 1/4-inch rounds)
2 large carrots (well rinsed, peeling optional, thinly sliced on a slant)
1 bulb garlic (cloves removed and separated, peeling optional)
1 small red or white onion (skin removed, sliced into thin wedges from top to bottom)
1 small head cauliflower (cut into large bite-sizes pieces)
1 small head broccoli (cut into large bite-sizes pieces)
Any other seasonal vegetables you have on hand (well rinsed, peeling optional, sliced in bite-size pieces)
1-2 Tbsp neutral oil (such as avocado or coconut)
Sea salt to taste
Other seasonings as desired
Preheat oven to 400 degrees F (204 C) and prepare 1-2 large baking sheets (depending on how many vegetables you're roasting) with parchment paper or a non-stick sheet.
Follow the tips above to prepare vegetables for roasting by rinsing as needed, peeling as desired, and slicing/piecing into bite-size pieces. Peeling the garlic is optional - it can be roasted peeled OR with the skin on.
Add vegetables to the same baking pans according to their required cook time. Root vegetables (beets, carrots, potatoes, etc.) generally tend to take longer (up to 40 minutes), so I like to group them together so they finish baking at the same time.
Cruciferous vegetables (like cauliflower, broccoli, and cabbage), as well as garlic and onion don't tend to require as time to cook (~25 minutes) so we recommend grouping them together on a separate pan so they finish baking at the same time.