Roasted Dried Herb Veggies a.k.a. But How Am I Not A Veggie?

Roasted Dried Herb Veggies a.k.a. But How Am I Not A Veggie?

Hey babes!


It’s no secret that I have an obsession with roasted vegetables, so it’s ALSO no surprise that I just roasted a massive batch of them!

As always, I kept the seasonings super simple; it’s all about the ROAST – my go-to formula is to roast them at 425F for 25-30 minutes & then to broil them to get the outsides super crispy & charred for anywhere between 3-5 minutes.

I love having a bunch of these meal prepped because they’re so easy to add into recipes (salads, bowls, pasta, sandwiches) or even just to munch on as a side dish or as is as a snack.


  • 1 large eggplant
  • 2 heads broccoli
  • 1 head cauliflower
  • 20-30 Brussels sprouts
  • 1/3 cup raw organic apple cider vinegar
  • 1/3 cup red wine vinegar
  • 1.5 tbsp. dried oregano
  • 1.5 tbsp. dried chives
  • Himalayan salt + black pepper to taste
  • FOR DRIZZLING: Fresh lemon


  • Add the veggies to a large mixing bowl & season with the seasonings. Toss to coat.


  • Preheat oven to 425F & line a baking sheet with aluminum/parchment paper.
  • Place the veggies on the baking sheet, roast for 25-30 minutes at 425F & then broil on high for 3-5 minutes. WATCH CLOSELY so they don’t burn!
  • Enjoy!


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