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Roasted Fall Veggies
Roasted Fall Veggies

Before you jump to Roasted Fall Veggies recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.

Most of us believe that comfort foods are terrible for us and that we ought to stay away from them. But if your comfort food is candy or junk food this might be true. Other times, though, comfort foods can be totally nutritious and it’s good for you to eat them. There are a number of foods that actually can raise your moods when you eat them. When you are feeling a little down and are in need of an emotional pick-me-up, test out a few of these.

Cold water fish are good if you wish to feel better. Wild salmon, herring, mackerel, trout, and tuna are all high in omega-3s and DHA. DHA and omega-3s are two things that really help the grey matter in your brain run a lot better. It’s true: chomping on a tuna fish sandwich can really help you fight depression.

Now you realize that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Try some of these tips instead.

We hope you got insight from reading it, now let’s go back to roasted fall veggies recipe. You can cook roasted fall veggies using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Roasted Fall Veggies:
  1. You need Fall and winter veggies
  2. Get 2 cup Brussel Sprouts
  3. Provide 1 cup sweet potatoes
  4. Prepare 1 cup Sliced Parsnips
  5. Take 1 medium onion, chopped
  6. You need 1 small Eggplant
  7. Take 2 tbsp olive oil
  8. Prepare 1 tsp salt
  9. Use Fresh ground pepper
Instructions to make Roasted Fall Veggies:
  1. Preheat oven to 400° F
  2. Line a sheet pan with parchment paper or aluminum foil.
  3. Wash, peel, and chop veggies to a uniform size.
  4. Put on sheet pan, and add Olive oil, salt, and pepper. Toss to coat. (You could add your favorite herbs or additional spices here if you like, but I use the left over veggies for so many different recipes through the week that I like to have a blank slate.)
  5. Place in preheated oven for twenty minutes.
  6. After 20 minutes, toss veggies and rotate sheet pan.
  7. Place back in oven for 10 more minutes, or until desired doneness. I like mine a little on the crispy/caramelized side. (Watch closely after first 20 minutes as they can burn quickly. I know from experience(s)).
  8. Remove from oven and enjoy. The possibilities are endless! They are great served as a side with roasted chicken, you could toss with your favorite vinaigrette for a roasted veggie salad that can be served warm or cold, use as a pizza topping, add to warmed chicken or veg stock and puree for a wonderful roasted vegetable soup (I like to add a little cream at the end to make it extra yummy and luxurious.), or make them the star ingredient of your next Panini by using your favorite bread (I like Rosemary Focaccia.), provolone cheese, and your favorite spread (I use a delish sundried tomato spread.).

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