Recipe: Roasted Veggies

Hey everyone! Today I decided to share a roasted vegetables recipe with you guys. It’s super tasty and super quick and easy to prepare. I really like to have vegetarian meals sometimes, they’re healthy and tasty. You can pair this recipe with anything you’d like for a meat option of course.



  • 1 butternut squash
  • 1 onion
  • 3 cloves of garlic
  • 2-3 little potatoes
  • Half of a courgette
  • Few tablespoons of olive oil
  • Herbs to preference
  • salt

How to make this

First pre-heat your oven (200⁰C – 390⁰F) I start out by peeling the onion and the garlic cloves as well as taking of the skin from the squash, courgette and potatoes. You can also add more vegetables or different than the ones I used of course. After this I cut all the veggies in medium sized chunks (bigger veggies take longer to cook but everything shrinks and will already become small so cutting them small will make them tiny).

Next put all the veggies on a baking tray and sprinkle with the herbs (I usually put Italian herbs and salt, the pictures are from when I did it with dried parsley, paprika powder and salt and spread the oil evenly over all the vegetables. Then just put the veggies in the oven and roast them for about 30-40 minutes, I just roast them until they are soft and the pieces of onion kind of separate from each other as well as the butternut squash soft (or roast until they feel offended).

I like pairing this with rice or spaghetti and tomato sauce (kind of like vegetarian spaghetti Bolognese). Here I paired it with scrambled egg and spiced roasted chickpeas. Bon appétit !


Sara, out 🙂

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