$1 and 30 Minutes Roasted Root Vegetables
The purpose of this post is to free you from the belief that you need some expensive course or pre-packaged meal kit to learn how to cook! I’ll get right to it – for delicious roasted vegetables, all you need is some fresh vegetables, an oven and a little oil and salt. And 30 minutes. That’s it. You heard it here first – there is no one right, perfect way to roast vegetables. Because every vegetable is different. Everyone has different taste buds and people prefer different textures. Which is why cooking is awesome – it’s not about getting it right. It’s all about what works for you and the ingredients you have. What’s important is that with this template you start with some fresh root vegetables from the grocery store and 30 minutes later you have an undeniably healthy dinner or side dish!
Ingredients (~2 Servings):
- ~ 2lbs Fresh Root Vegetables. This recipe has been tested with the following and it’s turned out delicious each and every time (Why? You’ve got it – great ingredients = great food):
- Beets, carrots, onions, turnips, potatoes (sweet, white or purple), cabbage (I know this is not a root vegetable and it doesn’t matter!)
- 1 TBSP Avocado oil
- 1/2 tsp Kosher salt
- Aluminum foil or parchment paper
- Baking Tray
- Preheat oven to 475F.
- Roughly chop vegetables of your choice aiming for pieces that are about 1/2″ thick.
- Coat both sides with avocado oil and sprinkle with salt.
- Roast for 10 minutes, flip and roast for 10 more minutes.
- Plate and enjoy!
Total time = 30 Minutes (10 minutes to prep, 20 minutes to cook)
Ingredients – Use this list as a jumping off point! If you try a similar vegetable let me know in the comments and I’ll add it to the list!
Ingredients Cont. – For cabbage, when cooking at this high of a heat the outer most leaves may blacken beyond your liking. Discard any parts of the leaves that are over-charred and enjoy the rest!
Step 2 – Despite what Instagram may lead you to believe, there is no need to worry about every vegetable being perfectly and uniformly chopped! Regardless of their size and shape, great ingredients will taste delicious.
Step 3 – The amount of oil you use depends on how crispy you like your vegetables. Less oil = more crispy and/or charred. I recommend at a minimum brushing them with some oil to prevent them from sticking to the aluminum foil.
Why avocado oil? Avocado oil has a high smoke point, which means it can survive high temperatures without decomposing and losing some of its healthy nutrients! For more on smoke points and what oils to use, check out Apartment Chef Tips.
- 2lbs of fresh vegetables ~ $2
- 1 TBSP avocado oil ~ $.25
- 1/2 tsp of salt – negligible
Cost per serving (~2 servings) ~ $1
How cool is this! In less time that it takes to make frozen pizza or chicken fingers, you just made a meal that is a great investment in your health. And in my experience, eating delicious roasted vegetables leads to craving more delicious roasted vegetables so don’t be surprised when you find yourself coming back for more!
As always, make informed food decisions. Know your ingredients, know your costs!