Whole 30 Roasted Vegetable Recipes

Nom Nom Paleo + Whole30 by Michelle Tam https://nomnompaleo.com

Need more veggies in your life? Pop some plant matter in the oven and make a tray of Whole30 roasted vegetables!

A collage of Whole30-friendly Roasted Vegetable recipes from Nom Nom Paleo.

Tips For Perfect Roasted Vegetables

The Formula

The formula is simple: use a hot oven, toss similarly sized and textured vegetables (or cut-up pieces of vegetables) in healthy fats and seasonings, arrange them in a single layer on a rimmed baking sheet, and roast until tender inside and slightly charred on the outside. That’s it!

An overhead shot of Roasted Curried Cauliflower fresh from the oven.

Need more specifics? Then keep reading!

What Temperature Should I use?

I normally recommend a hot oven, 400°F to 450°F. If I’m roasting something that cooks quickly (e.g. asparagus) and I have time to monitor it, I pop the tray under the broiler. Got a convection oven? Use the convection function because the fan in the back of the oven will ensure that the hot air will circulate and cook the veggies faster and more evenly!

A shot of a finger pressing on the Convection Bake button on an oven. On the right, an oven displays 400°F.

How long do I roast vegetables?

Here are some general roasting times for various veggies:

Cruciferous vegetables, cut in florets (e.g. broccoli, cauliflower, romanesco, etc): 20-30 minutes
Thin vegetables (asparagus, green beans, sliced bell peppers, etc.): 10 to 20 minutes
Root vegetables, cubed (sweet potatoes, beets, carrots, etc.): 35 to 45 minutes
Winter squash, cubed (kabocha, butternut, delicata, acorn, etc.): 25 to 50 minutes

Rotate the tray at the halfway point, and toss the veggies once there is a good char on the bottom. Monitor the veggies as they roast and use your eyes and nose as a guide. If the veggies smell and look done, they probably are ready to eat!

Should I line the baking sheet?

There are pros and cons to lining a baking sheet with parchment paper. If you want quick and easy clean-up, you should use parchment paper or foil as a barrier between the veggies and the pan. However, your veggies will brown better if they are in direct contact with the hot pan.

An overhead shot of seasoned broccolini on a rimmed baking sheet ready for the oven.

What Cooking Oil/Fat Should I use?

My preferred cooking fats are avocado oil, extra virgin olive oil, melted coconut oil, or melted ghee. If you recently baked some bacon, you can also use the rendered bacon grease to coat your veggies! Don’t be skimpy on the fat—use enough to adequately coat all of the veggies, but not so much that the oil pools around them.

What Seasoning Should I use?

At a minimum, you should season your veggies well with salt and some freshly ground pepper (if desired). I also routinely use Magic Mushroom Powder (in place of salt and pepper) or Primal Palate’s Adobo seasoning. Pick a spice blend of your choice and season away!

A black haired woman is sprinkling salt on a tray of carrots.

Don’t overcrowd the pan!

Make sure you place the vegetables in a single layer on the rimmed baking sheets. Otherwise, the overcrowded veggies will start to steam and won’t brown properly.

Can I combine different vegetables?

Yes, but it’s better to combine vegetables that will finish cooking at the same time. You may need to cut up the hard vegetables into smaller pieces so they will finish cooking when the softer ones are done.

How do I perk up the veggies?

I almost always add some sort of acid and minced herbs to my roasted vegetables at the end to punch up the zing and flavor. Some great options are fresh lemon or lime juice or vinegar (e.g. balsamic, apple cider, sherry, rice vinegar, etc.). A shower or fresh herbs (e.g. chives, parsley, chervil, basil, scallions, cilantro, etc.) will also add a pop of brightness to the vegetables.

My Favorite Whole30 Roasted Vegetable Recipes

Roasted Kabocha: Have you tried kabocha squash? When cooked, this Japanese pumpkin has the taste and texture of roasted chestnuts.

Roasted Brussels Sprouts and Bacon: This veggie dish is my kids’s favorite. I mean, who can resist roasted Brussels sprouts and smoky bacon? (Love broccoli and bacon? Check out this recipe!)

Whole Roasted Cauliflower: This showstopper is budget-friendly, ridiculously simple to make, and guaranteed to impress guests either as a centerpiece or side. Even your vegetarian friends will dig it!

Roasted Portobello Mushrooms: Roasted portobello mushrooms are insanely easy and delicious to make at home. Plus, they make great burger buns!

Broiled Prosciutto-Wrapped Asparagus: These porky spears make a quick and delicious Whole30 appetizer!

Roasted Curried Cauliflower: Looking to kick up your roasted cauliflower? The curry gives it a nice smokiness and the lime gives it a tasty kick.

Roasted Green Beans: I love these umami-packed roasted green beans—they’re tender yet toasty, and a spritz of citrus ties everything together!

Want more inspiration from my past January Whole30s? Check out my Day 14 posts from 2018 and 2017!

2018 Whole30 Day 14: Big-O Bacon Burgers
2017 Whole30 Day 14: Prosciutto-Wrapped Mini Frittata Muffins

A note to my Nomsters: This is one of a series of daily blog posts I’m writing in the month of January 2019 to help those doing a Whole30 to kick off the New Year. Not sure what the Whole30 is, or want info on how to get started? Read my Whole30 prep post—and then come back to Nom Nom Paleo every single day for recipes to inspire, delight, and sustain you on your Whole30!

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!