Last Updated on April 14, 2026 by Deliciously Organic
I love making roasted vegetables whenever I get new produce.
We just had the most amazing week at Black Mountain Ranch in Colorado and I can’t wait to tell you all about it! But first, another Organic, Real Food on a budget tip. As soon as we got home, our CSA box was waiting for us. We got all the organic fruit and vegetables in the photo above for just $20! If you’re not familiar with a CSA, it’s Community Supported Agriculture. Groups of people get together to support nearby farms by agreeing to regularly purchase their produce.
Each week, I get a box of fresh, all organic produce for a fraction of what I’d pay at the store. My produce box also exposes me to vegetables I might not otherwise buy. My favorite way to prepare some of those mystery vegetables is roasting them. Roasting brings out the sweetness in the vegetables – a sure-fire way to get your family to eat them, too.
Think of my recipe as an outline. Use any combination of vegetables you like. And remember, it’s good to use a nice portion of butter when eating vegetables to ensure maximum assimilation of minerals and nutrients. I’ll be back soon with stories from the ranch!
PrintRoasted Vegetables
Some of my favorite vegetables to roast include: broccoli, cauliflower, corn, onions, zucchini, potatoes, and carrots.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Category: Side Dish
- Diet: Gluten Free
Ingredients
For the vegetables:
- 4 cups vegetables, cleaned and cut into bite-sized pieces
- 3 tablespoons ghee, melted
Instructions
- Preheat oven to 400ºF and adjust rack to middle position. Toss vegetables and butter together and season with salt and pepper. Spread out on a baking sheet. Bake for 20 minutes and stir. Bake an additional 15 minutes, or until vegetables are golden brown on the edges. Serve immediately.
Nutrition
- Serving Size: Serves 4 as a side dish
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