Oven Roasted Vegetables with Flavor!

Getting our veggies in is important. But when you are on the go, it can be difficult. I love to have warm foods this time of year and not always craving a salad during the cold months. What has helped me is to prep ahead of time so that I can eat right during the week. My weeks can get hectic as I have my practice where I work one on one with patients, as well as my online coaching and blog. I am always looking to find ways to keep it simple and doable for the busy woman (or man) on the go. Trust me, I completely understand what that’s like. I will be posting recipes that you can do ahead of time and can still live your active, healthy life!

Below is my famous oven roasted vegetable recipe. Be creative! Choose veggies based on color and add your own twist. Now, what I like to do is make a HUGE batch and have for dinner the night of, and since I know I will have plenty left over I put in a container in the fridge and heat some up on a skillet with a dab of coconut oil in the morning to have with my breakfast. I will also take with me to have as a snack and for lunch as well. Trust me, there is always plenty to eat when you make that much. So what I am doing is “crowding out”, instead of grabbing what ever is at my reach to much on during the day that might not be the best choice, I have veggies or other healthy choices to near by to satisfy myself with something that is good for me (and for the waist line).


Fenny’s Oven Roasted Veggies w/Mojo



Your choice of veggies, enough to fill a large baking sheet.

I like to use:

  • Red, Green & Yellow Bell Peppers
  • Broccoli
  • Cauliflower
  • Onion
  • Baby Potatoes
  • Slices of Sweet Potato
  • Brussels Sprouts
  • Cauliflower
  • Zucchini & Yellow Squash

Mojo- This is your flavor. Add as much seasoning as you prefer. Your going to eat it. 😉

In a small bowl mix the following:

  • About 2-3 tbsp. Extra Virgin Olive Oil (I used my seasoned mix)
  • 3-6  fresh Garlic cloves- crushed
  • Sprinkle Sea salt or Himalayan
  • Fresh Ground Black Pepper
  • Cayenne Pepper
  • 1/2 Lemon Juice
  • Seasonings – anything you like: My favorites are Rosemary, Basil, Parsley, Oregano, Herbs de Provence, Italian seasoning etc.

Add the mojo to the veggies and coat well in a large bowl. Then put veggies on a baking dish. Bake at 350 deg. for about 20-25 mins (depending on oven) or until veggies are tender, but still crisp.

Below is a list  more vegetables you can try in the oven tho keep things interesting.

• Asparagus
• Bell peppers
• Broccoli
• Brussels sprouts
• Carrots
• Cauliflower
• Chard
• Collard greens
• Dandelion greens
• Eggplant
• Endive
• Ginger
• Green beans
• Green peas
• Greens (beet, collard, dandelion, kale,
mustard, turnip)
• Hot peppers
• Jerusalem artichokes
• Jicama
• Kale
• Kohlrabi
• Leeks
• Malanga
• Mushrooms
• Okra
• Olives
• Onions
• Parsley
• Pimientos
• Rhubarb
• Rustabaga
• Scallions
• Snow peas (no sugar)
• Spinach
• Squash leaves
• Taro root, 1/4 cup
• Tomatoes (fresh)
• Water chestnuts
• Watercress
• Zucchini