Jazzed Up Spiced Roasted Root Vegetables

Spiced Roasted Root Vegetables - The Urban Ecolife

Vegetables are the core of my diet. Yeah, go figure. I eat a heck of a lot of them, more so than probably most people I know. My favourite way of preparing vegetables would have to be roasted, doused with ghee or coconut oil, and with copious amounts of salt, spices or herbs sprinkled on top. THE BEST. Gone are the day or boring steamed vegetables. Ok, I’ll admit. Some days I really do just crave good ol’ steamed vegetables. Trust me on this though; you need to jump on the roasted root vegetables bandwagon if you haven’t already.

There’s not much to this recipe but I wanted to share it with you because it’s basically a staple way of preparing them in my kitchen. It’s an old favourite that I want passed on through the generations, starting with me. I plan to pass this recipe on to anyone and everyone who cares to give me the time of day in the instance I actually have no children to leave my legacy behind with.


Who knows what the earth has in mind for me. I don’t. Just rolling with it day by day. The best way to live, no?

Spiced Roasted Root Vegetables - The Urban Ecolife

Spiced Roasted Root Vegetables



  1. Dice the vegetables into 1.5×1.5cm cubes or thereabouts.
  2. In a bowl, add the coconut oil or ghee to the vegetables with the salt and spices.
  3. Mix and spread on a baking tray.
  4. Cook for 20 mins on 360°F (180°C) before turning the vegetables.
  5. Cook for another 20-30 mins or until cooked through.
  6. Serve garnished with fresh parsley.


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Posted on by Emily Uebergang Posted in Recipes

About Emily Uebergang

Urban hippie by day, wandering gypsy by night. Emily is all about sustainable living and writes like she's out to try and save the world or something. Follow on Facebook, Twitter, Instagram or Google+