Padma Fitness & Yoga
Follow me!
  • Home
  • Fitness
    • Fitness Services >
      • Personal & Small Group Training
      • Take-Home Personal Training Plan
      • Corrective Exercise & Alignment
    • Free Fitness Resources (including Fitness Guide and videos)
  • Yoga
    • Yoga & Meditation Services >
      • Community Yoga Classes
      • Private & Small Group Yoga
      • Corporate Yoga
      • Ayurvedic Yoga Therapy
      • Yoga & Aromatherapy
      • Meditation & Yoga Nidra
      • Pranayama Instruction
    • Yoga Resources (including Yoga Guide and videos) >
      • Yoga 101 Guide
      • Anusara Yoga
      • Free Yoga Resources
      • Yoga Print Resources
  • NUTRITION
    • How to Eat
    • Recipes >
      • Beverages
      • Breakfast
      • Breads
      • Appetizers
      • Salads
      • Side Dishes
      • Soups
      • Main Dishes
      • Dressings, Sauces & More
      • Desserts & Snacks
      • School Lunch Ideas
      • More Recipes
    • More Nutrition Resources
  • LIFESTYLE
    • Health Coaching & Workshops >
      • Health Coaching
      • Wellness Workshops
    • Newsletter
    • Lifestyle Resources >
      • Seasonal Wellness Guide
      • Stress Relief & Meditation
      • Sleep Tips
      • Brain Health
      • Breathing Tips
      • Ayurveda
      • Alignment, Mobility & Injury >
        • Injury Prevention
        • Alignment & Mobility >
          • Egoscue Method
          • Foundation Training
          • Gokhale Method
          • Feldenkrais Method
          • MELT Method
        • Anatomy
      • Safe Body Care Products
      • More Wellness Resources
  • Work With Me
  • About
    • Sam's Credentials & Experience
    • Testimonials >
      • Clients
      • Classes
      • Workshops
    • Rates
    • Photo Gallery
  • Contact

Roasted Vegetable Medley

Leftovers are great!  To simplify, roast one vegetable.

Choose a mix of your favorite vegetables to get about 8 cups chopped: 
  • ​beets
  • broccoli
  • ​Brussels sprouts
  • butternut squash
  • carrots
  • cauliflower
  • Daikon radish
  • fennel bulb
  • jicama
  • kohlrabi
  • ​pumpkin
  • sweet potatoes
  • zucchini
​

  • 2 - 3 Tab. ghee, butter or coconut oil
  • 1 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper



*Optional spice mix (instead of salt & pepper): 
  • 1 tsp. ground cinnamon
  • 1 1/2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/2 tsp. turmeric powder
  • ​1/4 - 1/2 tsp. freshly ground black pepper


Preheat oven to 400°.   Heat fat/oil in in rimmed baking sheet while chopping vegetables.  Mix melted oil with vegetables and seasoning.  Bake for 30 – 45 minutes., tossing every 15 minutes, until vegetables are golden and tender when pierced with a fork.

Roasted veggies are delicious on their own, but adding a sauce is also fun - pesto sauce, lemon tahini dressing, peanut sauce, etc.
Powered by Create your own unique website with customizable templates.