Someone asked me what I did with all of my produce that I buy. Well, there is only one thing that I do with it… I EAT THEM!
I have been mixing up huge batches of chopped vegetables for roasting. I have a huge bowl with maybe a nice piece of crusty bread and some hummus. Or maybe I will cook a batch of brown rice or quinoa and drizzle some hot sauce over it. 
There really is no science involved with roasting vegetables. Just chop, season and bake. And you can pretty much roast any kind of vegetable you have on hand – it’s a great way to use of vegetables that may be past their prime.
There are few “rules of thumb” for roasted vegetables… at least in my kitchen.
{ONE} ALWAYS use onion. I typically use a yellow onion.
{TWO} ALWAYS use fresh garlic. Either whole or chopped. I bought a huge container of minced garlic at Costco the other day and it’s lacking in flavor. So I am sticking to fresh from here on out.
{THREE} ALWAYS season with a little salt. I use Himalayan Sea Salt. But any kind of salt will do. Just avoid iodized salt.
{FOUR} – Use oil. You don’t HAVE to do this. But I use extra virgin olive oil most of the time, and when I am feely frisky I will use coconut oil. I find the coconut oil adds a great sweetness that pairs well with sweet potatoes and carrots. 
Now it’s all up to you! For this batch I mixed onion, carrots, broccoli, brussel sprouts, yellow creamer potatoes and sweet potatoes. Cauliflower is amazing to roast, too. I have been adding a sprinkle of Italian Seasoning for some depth and it has been great.
Pre heat your oven to 425 degrees F.
Chop your veggies into bite size pieces so there is even cooking time. Keep in mind that some vegetables will be more soft than others – which is perfect with me – but some may not like soft veggies.
Toss your vegetables with oil, salt. You can also add some fresh pepper and other seasonings to your liking. The amount of oil will depend on your preference and how many veggies you are roasting.
Spread evenly either in a cake pan or on a cookie sheet.
Bake uncovered for 25-40 minutes – please check every 10 minutes and gently toss. I like my rather crispy so my veggies will take a while.
Roasted vegetables look and taste so rustic to me. I wish I was pulling these vegetables out of my cast iron oven from a my little cabin in the woods. Comfort food at its finest. 
The Clean Eating Mama 