Roasted Vegetables


  • Olive Oil
  • Sweet Peppers
  • Parsnips
  • Yams
  • Seasoning packet: salt, pepper, garlic powder, onion powder


  • Preheat oven to 425
  • Wash all veggies (scrub yams well!)
  • Peel parsnip, yams too if you want
  • Cut parsnip and yams into cubes
  • Put all veggies into a bowl
  • Pour olive oil into bowl (a couple of tablespoons is enough) and add seasoning packet
  • Mix the veggies and oil with hand
  • Put the veggies on a sheet pan
  • Place in oven for 45 minutes
  • Set a timer for 25 minutes to flip the veggies half way through
  • Use a fork to poke veggies to check if it’s fully cooked through once out of the oven

Food Strategy Thought: Roasted veggies are yummy straight out the oven. They can also be chilled and stored in the refrigerator and added to salads, pasta, or rice dishes later in the week. You can cook a whole pan of veggies and chill them to save time later and avoid the question: what do I do with half of a onion, yam, etc.

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