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Roasted Fall Veggies
Roasted Fall Veggies

Before you jump to Roasted Fall Veggies recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Many of us think that comfort foods are bad for us and that we have to stay away from them. At times, if your comfort food is essentially candy or other junk foods, this holds true. Other times, however, comfort foods can be totally nourishing and it’s good for you to consume them. A number of foods actually do improve your mood when you consume them. When you feel a little down and are in need of an emotional boost, test out a few of these.

Build a trail mix from seeds and/or nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etcetera are all helpful for improving your mood. This is possible because these foods are high in magnesium which boosts serotonin production. Serotonin is known as the “feel good” chemical and it tells your brain how you should be feeling all the time. The more serotonin you have, the more pleasant you are going to feel. Not only that but nuts, in particular, are a great source of protein.

Now you can see that junk food isn’t necessarily what you should eat when you want to help your moods get better. Try some of these instead!

We hope you got insight from reading it, now let’s go back to roasted fall veggies recipe. To make roasted fall veggies you only need 9 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Roasted Fall Veggies:
  1. Use Fall and winter veggies
  2. Take 2 cup Brussel Sprouts
  3. Use 1 cup sweet potatoes
  4. Use 1 cup Sliced Parsnips
  5. Take 1 medium onion, chopped
  6. Provide 1 small Eggplant
  7. Get 2 tbsp olive oil
  8. Get 1 tsp salt
  9. Use Fresh ground pepper
Steps 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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