Delicious Roasty Vegetables! #Vegan

One of our favorite dishes is what #4 Daughter, the amazing Sara Marian, calls Roasty Vegetables. It consists of … well … roasted vegetables.

Here is the selection we had the other night:

I used carrots, celery, red onions, green pepper (I found it!), potato, sweet potato, yellow squash, and butternut squash. Oh, and garlic. Toss all veg in olive oil (or oil of your choice) and sprinkle with whatever seasoning you like (I used Lawry’s Seasoned Salt and Penzeys’ Herbs de Provence). I wrapped it in foil in a single layer on a baking sheet and baked it for 450F for about an hour.

And it looked like this when done:

Peeking out from the background, you see portabella mushrooms and leftover rice fried in sesame oil.

All very yummy!

I’m posting at Fatal Foodies this week about bauernfruhstuck. Yes, you eat it! We did, anyway.

A WRITING PROMPT FROM ME TO YOU: Bring something from the background into the foreground.


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I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Delicious Roasty Vegetables! #Vegan

  1. acflory

    October 31, 2018 at 6:39am

    Ah now this is what I call delicious! The roasted vegetables don’t really need anything else, well, so long as there’s enough for seconds. 🙂

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      October 31, 2018 at 9:42am

      There was enough for seconds for four people! There was even a tad bit left over, which will live again in a stir-fry.

      Permalink  ⋅ Reply

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