Spiced Roasted Veggies

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I’ve been getting vegetables delivered each week to save $$ on groceries and constantly try new plant-based recipes. I love cooking, so vegetable delivery lets me see what shows up at my door and plan my meals around it. I highly recommend getting cheap, organic, & local groceries from Misfits Market… If you want to try it out yourself, get 30% off your first order here.

This week, I got potatoes, butternut squash, turnips, and yellow squash… I obviously had no idea what to do with all of them. So when in doubt, roast. Roasting and spicing winter veggies lets you reduce waste, make them taste great, and use them in plenty of dishes. You can snack on them alone, add vegan sausage and sauce, or use them as your starch for meal prep.

  • Here’s what you need:
  • Butternut squash,
  • potatoes, yellow squash, or turnips (up to 1 large mixing bowl)
  • 4 tbsp olive oil
  • salt and pepper to taste
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 1 tbsp paprika


Preheat the oven to 400 degrees F. Peel the butternut squash and turnips and chop all vegetables into equal sized cubes (no bigger than 1 inch). Mix veggies in a bowl with all seasonings and olive oil. Spread evenly onto the pan and cook for 20 minutes. After 20 minutes, flip and mix the veggies on the pan and continue cooking for a few minutes, keeping an eye and taking them out when all edges are golden brown. Enjoy!

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