fall roasted veggies

i could eat roasted vegetables for dinner every night. just vegetables, nothing else. it makes me feel clean, healthy, and like i've done something right for my body. plus, veggies are delicious!

for someone looking for a more substantial meal, i would recommend pairing this with a grain! this would also be an excellent side dish to dinner on thanksgiving, christmas-- or any day of the year, really.

for this recipe, i chose to season my vegetables minimalistically-- or, rather, underseason them. i wanted the true flavors of them to shine through without being augmented by fancy spices and herbs i can't pronounce.

i also had no rhyme or reason behind the veggies i used. i chose what was lying around and needed to be used up-- and that is the beauty of this recipe! it is completely up to you what vegetables you want to use. that being said, the combo of meaty mushrooms, sweet carrots, earthy cauliflower, and textured spaghetti squash was DELICIOUS, and i highly recommend making this recipe as written if you have the ingredients. moreover, this recipe is just golden since it is no hassle, practically-prep-free, and CHOCK FULL of health benefits. veggies? minimal oil? no chemical-containing or sodium-laden dressings? count me IN.

i won't bore you any longer with my waxing poetic over vegetables.

this yields enough for dinner for 2 large portions or 3 smaller portions. as a side, this could feed around 6.

INGREDIENTS (squash)-

• 1 medium spaghetti squash

• 1 tsp avocado oil

• 1/2 tsp salt

• a few cracks of ground black pepper

INGREDIENTS (mushrooms)-

• 4 oz (1/2 of a container) baby bella mushrooms

• 1/2 tsp avocado oil

• 1 tsp dried rosemary

• a few cracks of ground black pepper

INGREDIENTS (carrots)-

• 4 large rainbow carrots

• 1/2 tsp avocado oil

• 1/2 tsp cinnamon

• 1/4 tsp ginger

INGREDIENTS (cauliflower)-

• 1 head of cauliflower

• 1 tsp olive oil

• 1/2 tsp salt

• 1/2 tsp black pepper

instructions-

1. wash all of your vegetables, please.

2. preheat oven to 375 degrees F.

3. trim the top of the squash off and then slice it in half long-ways. sprinkle with oil and seasonings, then put on a parchment-lined baking sheet.

4. cut mushrooms into quarters and season. cut carrots in half long-ways, then in half horizontally. season. put the carrots and mushrooms on one parchment-lined tray together, as they take up little room.

1. chop cauliflower into florets of desired size. season.

2. put all trays in oven. cook mushrooms and carrots about 25 minutes, cauliflower about 35 minutes, and squash 40-50.

3. once squash cools, rake it with a fork to create the spaghetti-like strands we all know and love.

4. taste and adjust seasonings accordingly.

5. enjoy the beauty of simplicity :-).