Plant-Based Diet 101: Roasted Vegetables

Name: Plant-Based Diet 101: Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Yield: 4 serving
Ingredients: 2 cups cubed butternut squash; 2 cups halved Brussels sprouts; 2 cups cauliflower florets; 2 carrots; 1 to 2 turnips; 1 small red onion; 1 cup halved red radishes or cubed daikon radish; extra-virgin olive oil; Sea salt and freshly ground black pepper; Lemon wedges

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Prep Time
10 mins
Cook Time
10 mins
Servings
4
Cuisine
American

Plant-Based Diet 101: Roasted Vegetables

Iris Warren

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An essential part of any plant based diet - vegetables! We love these roasted vegetables as the base of so many plant-based meals.

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Ingredients

Servings

2 cups cubed butternut squash
2 cups halved Brussels sprouts
2 cups cauliflower florets
2 carrots cut into 1-inch pieces
1 to 2 turnips cut into 1-inch pieces
1 small red onion cut into wedges
1 cup halved red radishes or cubed daikon radish
extra-virgin olive oil for drizzling
Sea salt and freshly ground black pepper
Lemon wedges

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Instructions

Preheat the oven to 425°F and line 2 large baking sheets with parchment paper.
Choose any vegetables you like from the list above and place them in separate rows on the baking sheets, grouping vegetables with similar cooking times together. See the notes below for the approximate roasting times for each vegetable pictured. Drizzle with olive oil and sprinkle with salt and pepper. Roast until tender and golden brown around the edges, tossing halfway through.
If you’re roasting two sheets in the oven at the same time, switch racks halfway through so that the vegetables on both sheets brown evenly. Remove the vegetables from the sheets as they’re done. Season to taste with more salt, pepper, and squeezes of lemon.