Everyday Roasted Vegetables


So the particular recipe below leans towards some Mexican flavors but you can mix up the vegetables and seasonings in a million ways to create different variations on the theme. You'll find some ideas at the bottom of the post.

OH AND ALSO don’t crowd your veggies in the pan or they won’t be happy and neither will you. Crowded vegetables don't crisp and are so sad and not delicious (if you haven't noticed I mention not crowding vegetables and proteins a lot).



  • 1 head of cauliflower, cut into small florets

  • 2 bell peppers (chef’s choice of the colors), cut into thin strips

  • 1 red onion, cut into thin slivers

  • 1 tablespoon olive oil

  • 1 teaspoon chipotle pepper

  • ½ teaspoon salt

  • ½ teaspoon cumin

  • ½ teaspoon oregano

  • ½ teaspoon coriander

  • ½ teaspoon pepper


  1. Preheat your oven to 425 degrees

  2. Line two baking sheet with tin foil

  3. In a large mixing bowl combine everything and give it a good mix to coat veggies evenly

  4. Distribute into both pans, leaving room between all the vegetables

  5. Bake for about 30 minutes until the peppers begin to char and the cauliflower is fully cooked


  • Onions, fennel + carrots with fennel seeds, salt, and pepper

  • Mushrooms, turnips + parsnips with rosemary, salt, and pepper

  • onions, broccolini + asparagus with lemon zest, salt and red pepper flakes (this combo will take less time to cook)

  • potatoes, green beans + leeks with mustard seeds (or whole grain mustard), salt and pepper