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Before you jump to Roasted Fall Veggies recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

The benefits of healthy eating are these days being given more attention than ever before and there are a number of reasons why this is so. The overall economy is impacted by the number of individuals who suffer from health conditions such as hypertension, which is directly linked to poor eating habits. While we’re always being encouraged to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. It is likely that a lot of people assume it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. Contrary to that information, people can alter their eating habits for the better by making some small changes.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food as you probably pick out a lot of food items out of habit. For example, has it crossed your mind to check how much sugar and salt are in your favorite cereal? One nutritious option that can give you a good start to your day is oatmeal. By putting in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a good change to your diet.

Thus, it should be fairly obvious that it’s not difficult to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to roasted fall veggies recipe. You can have roasted fall veggies using 9 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Roasted Fall Veggies:

1. Get Fall and winter veggies
2. Get 2 cup Brussel Sprouts
3. Take 1 cup sweet potatoes
4. Prepare 1 cup Sliced Parsnips
5. Use 1 medium onion, chopped
6. Take 1 small Eggplant
7. You need 2 tbsp olive oil
8. Get 1 tsp salt
9. Take Fresh ground pepper

Instructions to make Roasted Fall Veggies:

1. Preheat oven to 400° F
2. Line a sheet pan with parchment paper or aluminum foil.
3. Wash, peel, and chop veggies to a uniform size.
4. Put on sheet pan, and add Olive oil, salt, and pepper. Toss to coat. (You could add your favorite herbs or additional spices here if you like, but I use the left over veggies for so many different recipes through the week that I like to have a blank slate.)
5. Place in preheated oven for twenty minutes.
6. After 20 minutes, toss veggies and rotate sheet pan.
7. Place back in oven for 10 more minutes, or until desired doneness. I like mine a little on the crispy/caramelized side. (Watch closely after first 20 minutes as they can burn quickly. I know from experience(s)).
8. Remove from oven and enjoy. The possibilities are endless! They are great served as a side with roasted chicken, you could toss with your favorite vinaigrette for a roasted veggie salad that can be served warm or cold, use as a pizza topping, add to warmed chicken or veg stock and puree for a wonderful roasted vegetable soup (I like to add a little cream at the end to make it extra yummy and luxurious.), or make them the star ingredient of your next Panini by using your favorite bread (I like Rosemary Focaccia.), provolone cheese, and your favorite spread (I use a delish sundried tomato spread.).

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