What’s Cooking: Veggie Roast

This post is long overdue. Sorry ’bout that. But this recipe is super easy and super delicious; I hope that makes up for my absence. This is a perfect way to use up whatever assortment of veggie you almost forgot about in your fridge–you can adapt it to whatever you have on hand. But here’s my recipe to get you started.

Shopping List

2 medium sized potatoes
1 large sweet potato
2 or 3 carrots (I found some purple carrots at the winter market, made for a pretty dish)
half an onion
2-3 cloves of garlic
olive oil (you’ll probably need about 2 tablespoon depending on how many veggies you use)
salt, pepper, etc.

Step by Step

First, get your oven preheating to 400. The next step is the most difficult and most time consuming–but it’s not really even that difficult or time consuming: chop all your veggies into bite sized pieces and mince the onion and garlic.

When you’re done with that, all you have to do is throw everything together in a baking dish, toss with some olive oil, season and bake. Start with 20 minutes then turn the veggies and cook for another 20 minutes (or so). In the last 10 minutes, I decided to throw in some kale; feel free to follow suit. Or not. Whatever you please.

That’s it; I told you it was easy.

Happy eating,



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