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These roasted vegetables are a simple Ayurvedic vegetable recipe that highlights the nourishing qualities of seasonal root vegetables. Roasting vegetables such as squash, sweet potatoes, carrots, and onions enhances their natural sweetness while creating a deeply satisfying dish. In Ayurveda, warm cooked vegetables are easier to digest than raw foods and help support agni (digestive fire), especially during cooler seasons. This comforting recipe is an easy way to create a balanced Ayurvedic meal that feels grounding, nourishing, and full of seasonal flavor.
Roasted Vegetables
Ingredients
1 small butternut squash, peeled and cut into 1-inch squares
1 large sweet potato, washed and cut into 1-inch squares
4 medium carrots, washed and cut into 1-inch squares
1 large onion, cut into 1-inch pieces
2 cloves of garlic, chopped
1 teaspoon dried rosemary, or 3 sprigs of fresh chopped
1 teaspoon dried thyme, or 3 sprigs of fresh chopped
1/4 teaspoon ground black pepper
1/2 teaspoon salt, or to taste
2 tablespoons of olive oil (or ghee or coconut oil)
Garnish with Fresh Cilantro Sauce
Preparation
Preheat oven to 425 degrees F.
Oil a 9x5 baking pan.
Place chopped vegetables and herbs in the pan with the olive oil (or other oil).
Mix everything by hand so that the vegetables are coated in the oil and herbs, spreading vegetables evenly in pan.
Bake for 35-45 minutes, stirring occasionally, until all of the vegetables are tender.
Optional: Garnish with Fresh Cilantro Sauce
Anchor Your Changing Seasonal Routines
Simple, warm roasted vegetables bring essential stability to your plate during busy weeks or changing seasons. Bring that same sense of grounding clarity to your schedule with my free 5 Gentle Practices to Start Tomorrow booklet.
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