Roasted Vegetables


This recipe for roasted vegetables comes from Patricia DiGiacomo of Fit Fare – This is a rather simple recipe that is nearly guaranteed to get rave reviews.

Special Diet Notes: Roasted Vegetables

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Roasted Vegetables (Vegan, Gluten-Free, Nut-Free, Soy-Free)
Roasted Vegetables This recipe can take almost any vegetables you have on hand. In fact, it is a great recipe to make when you need to clean out your fridge of a bunch of veggies that are going to go bad within a few days. Some of the possible ingredients include:
  • Carrots
  • Bell peppers
  • Turnips
  • Radishes
  • Potatoes
  • Yams
  • Sweet potatoes
  • Onions (pearl onions are the best)
  • Whole cloves of garlic
  • Beets
  • Fiddleheads
  • Snap peas
  1. Cut all of the vegetables into small, bite-sized pieces.
  2. Separate out the vegetables by cooking time. Carrots, potatoes, and other root vegetables will cook faster than onions, snap peas, and bell peppers.
  3. Take the longer cooking veggies and toss with a tablespoon of olive oil and some paprika. You can also add a pinch of salt and pepper.
  4. Throw the veggies in a roasting pan and roast for 15 minutes. Repeat the toss and spice process with the quicker cooking veggies and now add those to the roasting pan.
  5. Roast until the potatoes and root veggies are tender, usually another 15-20 minutes.
  6. Serve to delighted guests.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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