Roasted... Everything!

Tuesday June 16, 2020

Prep Time: 5 minutes

Cook Time: 8 to 25, depending on what we’re roasting

Serves: 3-4

Includes instructions for:

Difficulty (out of 5):

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  1. Toss your base with the olive oil and spices in a bowl until the base is just covered.
  2. On a baking sheet, place down some parchment paper or aluminum foil and spread out your base
  3. Place in oven at specified temperature for [time interval 1], then mix it around a bit and leave it in the oven for [time interval 2]

Refer to the tables below for proportions, oven temperatures, and durations


I always do approximately 2 cups of nuts with 1 TBSP of olive oil, no spices.

Nut Temperature (F) Time Interval 1 (minutes) Time Interval 2 (minutes)
Almonds 350 8 4
Pecans 325 5-6 3


I’d do approximately 3-4 cups of veggies with 1.5 TBSP olive oil, with salt and pepper. With roasting veggies, the rule of thumb is higher temperature for vegetables with more water!

Veggie Temperature (F) Time Interval 1 (minutes) Time Interval 2 (minutes)
Butternut Squash 400 10-12 10-12
Zucchini & Summer Squash 450 10-12 10-12
Broccoli & Cauliflower 425 10-12 10-12



Roasted pecans

Nutrition Discussion

Roasted nuts for me are a perfect snack and addition for when I make my homemade granola! Feel free to find your own spice recipes and play around with it.

Roasted veggies are perfect for meal prepping! It’s very little effort to make, and while they’re roasting, you can do literally whatever you need to. They’re a perfect addition to quinoa bowls, salads, and rice bowls!