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Roasted Fall Veggies
Roasted Fall Veggies

Before you jump to Roasted Fall Veggies recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

Healthy eating is today a great deal more popular than before and rightfully so. The overall economy is impacted by the number of individuals who are dealing with health problems such as high blood pressure, which is directly associated with poor eating habits. Although we’re always being counseled to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. People typically assume that healthy diets demand much work and will significantly change the way they live and eat. In reality, though, merely making some modest changes can positively affect day-to-day eating habits.

In order to see results, it is definitely not a requirement to drastically change your eating habits. It’s not a bad idea if you wish to make major changes, but the most important thing is to bit by bit switch to making healthier eating selections. Eventually, you will find that you actually prefer to eat healthy foods after you have eaten that way for a while. As you stick to your habit of eating healthier foods, you will find that you won’t wish to eat the old diet.

Obviously, it’s not at all difficult to start incorporating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to roasted fall veggies recipe. To cook roasted fall veggies you only need 9 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Roasted Fall Veggies:
  1. Get Fall and winter veggies
  2. Provide 2 cup Brussel Sprouts
  3. Take 1 cup sweet potatoes
  4. Get 1 cup Sliced Parsnips
  5. Provide 1 medium onion, chopped
  6. Get 1 small Eggplant
  7. You need 2 tbsp olive oil
  8. Get 1 tsp salt
  9. Get Fresh ground pepper
Steps to make Roasted Fall Veggies:
  1. Preheat oven to 400° F
  2. Line a sheet pan with parchment paper or aluminum foil.
  3. Wash, peel, and chop veggies to a uniform size.
  4. Put on sheet pan, and add Olive oil, salt, and pepper. Toss to coat. (You could add your favorite herbs or additional spices here if you like, but I use the left over veggies for so many different recipes through the week that I like to have a blank slate.)
  5. Place in preheated oven for twenty minutes.
  6. After 20 minutes, toss veggies and rotate sheet pan.
  7. Place back in oven for 10 more minutes, or until desired doneness. I like mine a little on the crispy/caramelized side. (Watch closely after first 20 minutes as they can burn quickly. I know from experience(s)).
  8. Remove from oven and enjoy. The possibilities are endless! They are great served as a side with roasted chicken, you could toss with your favorite vinaigrette for a roasted veggie salad that can be served warm or cold, use as a pizza topping, add to warmed chicken or veg stock and puree for a wonderful roasted vegetable soup (I like to add a little cream at the end to make it extra yummy and luxurious.), or make them the star ingredient of your next Panini by using your favorite bread (I like Rosemary Focaccia.), provolone cheese, and your favorite spread (I use a delish sundried tomato spread.).

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