Jordan’s Post: Roasted Vegetables

Growing up, we ate a lot of meals that consisted of steak, frozen fries, and iceberg lettuce. However, as I grew older and became more interested in cooking & nutrition I discovered ways to make my meals healthier and more appetizing. Now, instead of cooking frozen fries I roast up some veggies in the oven. While I typically roast potatoes, carrots, and sweet potatoes, the variety will change depending on the time of year and what is currently available at the market.  Beets, butternut squash, and brussel sprouts are all awesome roasted as well. Check out my recipe below!


  • 2 large potatoes and/or a similar amount of carrots, sweet potatoes, brussel sprouts, onions, beets, & butternut squash
  • 2 tablespoons of olive oil
  • 1 teaspoon of sea salt
  • Seasonings such as garlic powder or rosemary if desired.


  1. Preheat the oven to 400 degrees

  2. Cut vegetables into bite size pieces. If choosing to use the onions, dice those.

  3. Combine vegetables in large bowl and drizzle olive oil on top. Mix well so vegetables are thoroughly coated

  4. Spread vegetables evenly over baking sheet. If cooking brussel sprouts bake those separately as they will cook quicker than the other vegetables.

  5. Roast vegetables for 35 minutes or until they reach desired darkness. I prefer my vegetables crispy and my brussel sprouts slightly charred. Make sure to flip vegetables halfway through.

  6. Sprinkle with salt and pepper if desired, serve immediately

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