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Roasted Vegetables


A delicious fall/winter treat. Use seasonal vegetables like roots and winter squash to make this delicious dish.

Serves 4

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)

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 


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