My New Roots Grow Logo
Close this search box.
Close this search box.

Roasted Vegetables

Having big batches of roasted, seasonal vegetables in the fridge makes it so simple to bring together a meal any time of the day. Take some time to roast a bunch at once and see how easy your life becomes throughout the week – your future self will thank you!

To access the videos and podcasts, please upgrade your membership

Roasted Root Vegetables


  • expeller-pressed coconut oil / ghee, optional
  • cold-pressed olive oil, to finish
  • root vegetable medley (carrots, sweet potatoes, onions, beets, etc.)


  • Preheat oven to 400°F.
  • Prepare vegetables. Cut into similar-sized pieces and lay in a single layer on a parchment-lined baking sheet.
  • Roast 25-45 mins depending on the size of your vegetables / until the vegetables have reached your desired color and tenderness.
  • Drizzle with olive oil, sprinkle with flaky sea salt, and toss. Use as a blank canvas for herbs, spices, nuts / seeds, greens, etc. Store in the fridge for a quick and easy addition to your meals all week long.


Serves 2-4