Easy Roasted Vegetable Recipe - Daniel Fast Friendly
This roasted vegetable recipe is so easy and versatile. You can toss a medley of vegetables in some olive oil with your favorite seasonings and herbs, spread in a sheet pan, and roast in the oven for a great side dish or even main dinner entree.
The best roasted vegetables usually have a firm texture, root vegetables work especially well with this cooking method. You can try any of the following:
Potatoes (fingerling, russet, red)
Sweet potatoes
Brussels sprouts
Onions and garlic
Parsnips
Squash
Carrots
Bell peppers
Or you can try another variety of vegetable. Just be mindful that vegetables like broccoli and asparagus taste great roasted, but need a shorter cook time then more dense vegetables like potatoes.
On a Daniel Fast, roasted vegetables can be eaten as a side dish or layered in a bowl with whole grains and other toppings. You can even add roasted vegetables to a salad for some variety in texture and temperature.
Easy Roasted Vegetable Recipe
Serves 6–8
•1 red onion, quartered
•1/2 butternut squash, cubed
•2 medium sweet potatoes, cubed
•8 oz. fingerling potatoes
•8 oz. carrots, sliced
•16 oz. Brussels sprouts, halved
•2 red bell peppers, sliced
•1/4 cup olive oil
•1/2 tsp garlic powder
•1/2 tsp onion powder
•1 tsp salt
•1/2 tsp pepper
•1/4 cup fresh parsley (optional garnish)
1. Preheat oven to 400 degrees.
2. Wash and cut vegetables, trying to keep them uniform in size for more even cooking.
3. Whisk together oil, garlic powder, onion powder, salt, and pepper and toss vegetables to coat.
4. Spread evenly on two shallow pans or baking sheets and cook 35–45 minutes, stirring every 10 minutes and rotating pans halfway through cook time.
5. Allow vegetables to cool slightly, garnish with fresh parsley, additional salt and pepper to taste, and serve.
