Roasted Vegetables
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It is this time of the season; harvest season.  All vegetables are very fresh and inexpensive (I hate the word cheap – there’s nothing cheap about vegetables)!  I love this time of year, I am definitely a fall person.  I love the light, the cool breeze and the sound of the leaves falling from the trees.  I also love rainy days; they make you want to curl up under a blanket with a warm tea and a good book! I love the clothes; the colors and textures are so rich!

Cooking becomes so much fun with all those colors and all those flavors, yummy!  Lately I have been on a rampage to roast vegetables, all vegetables, using just one simple principle.  You cut them up in cubes, or slice them up, or make florest out of them.  Drizzle with olive oil.  Add spices, herbs, salt, pepper and nutritional yeast in any combination you like and there you go!  Put in the oven and wait.

For my cauliflower (which is truly addictive to me and my husband, we are litterally fighting over who gets more) I use olive oil, chili powder, tumeric and salt.  Put in the oven at 425F for about 30 minutes, tossing it every 10 min of so.  If your pieces are smaller or bigger, you may need more or less time; it comes out crispy!, I love it! (Cauliflower is roasted at higher temperature then all my other ones)

For my zucchini, I slice it up very finely if I want it crispy or thicker if I feel like something juicier.  I add olive oil, salt and nutrtional yeast.  Roast in oven at 350F until it starts to brown and then flip it over after about 10 min.

I also roast carrots with olive oil, balsamic vinegar, a dash of salt and some sesame seeds for a sweet and salty taste!

You can also roast potatoes with olive oil, salt, pepper and nutritional yeast for a cheesy potato.  There again you can play with the slices thickness and time left in the oven.

Last but not least, you can roast mixed vegetables.  I like to cube many rooted vegetables such as potatoes, sweet potatoes, carrots, parsnip and turnip.  Add some olive oil, salt, cumin and roast until tender at 350F for 20-40 minutes depending on cube sizes.

You can have any of those vegetables as a side to a veggie burger or sandwich instead of fries.  They are healthier and they also taste better!
You can also have them for supper.  I like to have a small supper in order to not over charge my digestive system before going to bed.  These roasted vegetables are healthy and nutritious.  Also, because they are rooted vegetables, they contain so much starch that they easily keep you feeling satisfied until bed time!

Now I have some more vegetables to try such as beets, eggplant and mushrooms.

Enjoy these vegetables while they last.  Actually, those vegetables are pretty much available to us all winter long; I am in Quebec!

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