Go-to recipes part 1 : roasted veggies

This is part 1 of my 5-part series, "Go to Meals". These are recipes I do on a weekly basis that I find easy, quick, cheap, and healthy.
​Click for part 2

This roasted veggies recipe is not a whole meal in itself, but I have found it a perfect side dish to almost any meat , packed cold in a salad the next day, or made into an omelette. Once cooked, it keeps several days in the fridge and can be heated up or served cold

Ingredients

• Any assortment of: parsnips, Brussels sprouts, broccoli, cauliflower,  onion, sweet potato, carrots, or beets. I choose these veggies because they all take the same amount of time to cook, making it an easy, low-maintanence dish
• Any kind of cooking fat. I recommend high-temperature oils like coconut oil, melted butter, or avocado oil.
• Seasonings of choice. This dish is great even if all you use is a little salt!

I usually use one kind of cooking oil out of the 3 pictured here: avocado oil, melted grass-fed butter, or coconut oil.

Instructions

preheat oven to 375. If you are using a cooking fat that is a solid like butter or coconut oil, make sure you melt it

---

Cut them up like in the picture below and spread them out on the baking tray. It should be only one layer. If you stack them up too high, they will not all be roasted.
Then put enough oil on them until they are all covered. If you have spray oil, that would work too. Try to stay away from canola or soybean oil if you want this to be a healthy dish. No, "PAM" isn't healthy even though it claims to have "less fat". 

Then all you have to do is put it in the oven and leave it for 45 mins to an hour. these veggies were chosen because they all take the same time to cook, making this an easy recipe. This recipe is one of my favorites because you can literally forget about it for an hour. You can even leave the house if you're feeling daring ;)

​They should look like the picture below when finished.

enjoy!