easy, colorful roasted veggies + potatoes

As we soak up these final end-of-summer days before the autumn sets in, I have found myself wanting to spend as much time as possible outside. Taking long walks, sipping tea out on the back porch, watching the sunset, breathing in the fresh air. I particularly love those late afternoons/early evenings, when dusk sets in and the light has a magical hazy quality that seems especially magical in this transitional period between seasons.

During late autumn and wintertime, I love to cozy up in my kitchen baking or cooking. But right now, I’m in the mood for easy, throw-together meals that are still healthy and nutritious.

Enter these roasted veggies + potatoes.

This recipe comes from my mama and could not be simpler. All you have to do is chop, toss, and bake. I love how customizable it is based on whatever your favorite veggies are, or what’s in season. Plus, it looks beautiful — definitely a dish you could make for company or for a potluck and feel proud about. I think I’m gonna cook up a batch for myself tonight!

roasted veggies

easy, colorful roasted veggies + potatoes

  • 2 tbsp. olive oil
  • garlic powder
  • 1 small bag of little red potatoes
  • 2 carrots
  • 1 zucchini
  • 1 yellow squash
  • 1/2 red onion
  • any other veggies of your choosing!

1. Preheat oven to 400 degrees.

2. Chop all the veggies and potatoes into relatively equal-sized pieces.

chopped veggies

3. Pour them into a large Ziplock bag and add olive oil.

olive oil in bag

4. Zip closed and shake well until all the goodies are lightly coated with olive oil.

coating veggies in oil

5. Spread the veggies and potatoes into an even layer onto a baking tray. Sprinkle generously with garlic powder {and/or other seasonings of your choosing.}

roasted veggies on tray

6. Roast veggies for 40-45 minutes. I recommend turning the veggies over with a spatula halfway through for even cooking.

7. When the potatoes are tender, everything is done! Remove from the oven and serve warm. Top with cheese if desired.

roasted veggies meal

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oven roasted pumpkin seeds
springtime veggie pasta bake
easy sausage, veggie and potato bake

oven-roasted pumpkin seeds

Happy Tuesday! As promised in an earlier post, I have a quick & easy recipe to share with you today: oven-roasted pumpkin seeds. If you are someone like me who does not like to waste anything, this is a great way to get the most bang for your buck out of your carved Halloween pumpkins!

carved pumpkins

After you’ve scooped out all those slimy pumpkin guts, why not roast up the pumpkin seeds for a healthy and delicious snack or salad-topper? Pumpkin seeds are a terrific source of zinc, vitamin e, and a wealth of antioxidants!

oven-roasted pumpkin seeds

1. Preheat oven to 350 degrees and line a baking sheet with aluminum foil.

2. Rinse the seeds clean of all pumpkin goop.

cleaning seeds

3. Dry the seeds on a paper towel.

4. In a small bowl, stir 2 tbsp butter or coconut oil with the seeds until they are well-greased.

5. Spread out the seeds in one layer on the baking sheet. {We had enough pumpkin seeds to do two separate batches.}

seeds to bake

6. Season however your heart desires! We did one sweet batch {pumpkin pie spice + cinnamon} and one savory batch {garlic salt + ground pepper.}

7. Bake for 10-12 minutes, until seeds begin to turn golden brown at edges. Be careful not to overcook the seeds, because they burn quickly! Roasting pumpkin seeds reminded me a lot of cooking popcorn, where things can go from delicious –> disastrous in a very short time frame.

roasted pumpkin seeds

ENJOY! 🙂