Food: A Perennial Favorite — Vegan, Vegetarian

Sara and I love what we call “roasty vegetables”. We like them roasted on a sheet pan, but I like them better wrapped in foil.

It’s a choose-your-own-adventure meal, using whatever veg and/or seasonings you have and/or like. This batch was:

  • potatoes
  • carrots
  • celery
  • mushrooms

I probably oiled them up with olive oil and seasoned them with salt and pepper, although sometimes I use Jane’s Crazy Mixed Up Salt or sometimes add rosemary or sage or a Penzeys herb/spice blend.

Also good with onions, sweet potatoes, turnips, parsnips…. You get the picture.

Wrap them babies up in aluminum foil (aluminium, if you’re British) and roast at 375F (190.5C) for about half an hour. If the veg isn’t done, wrap it back up and cook it some more. The beauty of wrapping it in foil is that it won’t dry out.

You could add a protein, but why? SO GOOD!

A WRITING PROMPT FROM ME TO YOU: Vegetables in conflict for the honor of being cooked.



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 “Food: A Perennial Favorite — Vegan, Vegetarian

  1. Dan Antion

    December 20, 2022 at 7:34am

    I like putting veggies in foil on the grill when I’m grilling something. They always come out nice.

    Permalink  ⋅ Reply
  2. Carol Preflatish

    December 20, 2022 at 7:38am

    I substitute sweet potato for a regular potato and roast in a casserole dish. I could eat the whole thing, it’s so good.

    Permalink  ⋅ Reply
  3. acflory

    December 21, 2022 at 5:49pm

    We love roast veg too, but in the open pan with a sprinkle of chilli flakes and heaps of garlic. 😀

    Permalink  ⋅ Reply

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