Roasted Vegetables

These roasted vegetables are seasoned with a delicious blend of spices that makes them a perfect side dish for any meal. I make them on meal prep day so that I always have a healthy and tasty option ready to go. My kids love them so much, they’re the first thing to disappear from the fridge when they get home from school!

Roasted Vegetables

3 Large Carrots, sliced into fries
1 Large Parsnip, cut into fries
1 bunch Radishes, stems cut and halved
1 Rutabaga, peeled and cut into fries
3 cloves Garlic, smashed
2 sprigs Rosemary
1-2 Tbsp. Avocado Oil
Salt and Pepper


1. Preheat the oven to 375 degrees Fahrenheit. Take the leaves off of one sprig of rosemary and roughly chop them. Smash or roughly chop the cloves of garlic.

2.Toss the veggie fries and halved radishes in a bowl with the garlic, rosemary leaves, whole sprig of rosemary and the avocado oil. Sprinkle with salt and pepper. 

3. Line the vegetables in a single layer on a parchment covered sheet pan. Roast at 375 degrees for 15-20 minutes. Carefully flip the vegetables over and roast for an additional 15-20 minutes or until golden.

4.Enjoy as a snack or with your favorite meal!

nourishing lab