Roasted Veggies

Preheat oven to 425 MultiSheet Convection (or equivalent)

Get out 2 – 3 baking sheets and place a pile of frozen vegetables on top. Fresh of course okay too – but Wellsley Farm frozen vegetables do all the work for you to make this a quick staple to keep stocked!

Choose two different varieties to keep things exciting and two different seasonings.

Drizzle both piles with avocado oil.

Dump on spices; depending on your mood. Then add salt, pepper, and a nice sprinkling of dulse flakes to both.

Today I chose Mexican blend on the Normandy Mix vegetables, and rosemary, sage, garlic on the broccoli.

Then dig in with both hands and mix each up thoroughly distributing the herby-goodness to all the veggies. Then spread out evenly over the pan.

Bake for 30, depending on your oven. By now the too-large veggie pieces like the brocolli can be easily split into smaller pieces with a spatula. Also helps to move all the veggies around and scrape up all the tasty ‘browning’ on the pan bottom into the veggies and let cook for 8 more minutes.

  • Amazing with guacamole or avocado!
  • Delicious drizzled in olive oil (after microwaving) , then with salt and nutritional yeast added (though steamed veggies equally good this way).

These are a mainstay of my diet and great to always have stocked in the fridge for a quick 30-second reheat in the microwave.


Zucchini season! Bake up something different by venturing outside of the ‘standard’ seasonings for veggies!

  • Chopped zucchini
  • garlic
  • chopped onion
  • cardamom
  • cinnamon
  • savory
  • pepper

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