The Most #BasicBetch Roasted Veggie Recipe Eva!

The Most #BasicBetch Roasted Veggie Recipe Eva!

Hey babes!


I’m TOTS not kidding when I say that nothing makes me happier than a bowl of fresh out the oven roasted veggies! These babies are seasoned with apple cider vinegar, lemon, garlic & tons of cumin!

They’re full of flavour, roasted to perfection, crispy, delicious & TBH, the batch will probably only last until the middle of the week.


  • 1 eggplant, sliced
  • 15-20 Brussels sprouts, halved
  • 2 red onions, sliced
  • 1 medium zucchini, sliced
  • 1/2 head cauliflower, florets only
  • 1/3 cup raw organic apple cider vinegar
  • Juice of two large lemons
  • 2 tsp. ground cumin
  • Sea salt & black pepper to taste
  • 5 cloves garlic, minced OR 1 tsp. garlic powder


  • Preheat your oven to 425F & line a baking sheet with aluminum foil. The foil helps get them extra crispy & browned on the outsides.
  • Add the veggies to a large bowl & season with the rest of the ingredients. Toss to coat.
  • Place the veggies on the baking sheet & try your best not to pile them too much.
  • Bake for 25-30 minutes at 425F.
  • Once baked, broil on high for 2 minutes but watch closely!
  • ENJOY! 🙂


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