Over the past four decades, Green Mountain at Fox Run has helped thousands of women end weight loss struggles with eating, exercise and body image, make long-term healthy lifestyle changes and lose weight permanently. This weight loss blog helps women navigate these changes.

Easy Recipes to Feel Good: Green Mountain Roasted Veggies

Easy Recipes to Feel Good is a monthly recipe post for our readers and past participants who recognize the payoff of eating foods that support us, but also have more on their schedule than cooking food.

This month we’re giving the barebones recipe for roasted vegetables and I am leaving it up to you on the spice combinations. I have provided a few of my own personal favorites.

Lots of women ask me about batch cooking as a time saver.

Roasted veggies are great to make in big batches and eat through the week. You can serve them over a bed of grains like rice, quinoa or barley. They make for a wonderful reheated lunch with some leftover protein like chicken or beans.

Green Mountain Roasted Veggies

Roasted Veggies RecipeIngredients

  • Olive Oil
  • Your spice rack
  • Vegetables of choice. Here are a few ideas
    • Root veggies like potatoes, beets, carrots and turnips
    • Cauliflower
    • Bell peppers
    • Brussels Sprouts
    • Mushrooms


1 Preheat oven to 475 degrees. You want your oven hot for roasting.

2 Chop up your veggies so that they are all about the same size. Go with half inch or whole inch squares, your choice, but the key is uniformity on size.

3 Throw all chopped veggies into a big mixing bowl. Toss the veggies with olive oil and use enough to evenly coat the veggies. The more veggies the more oil you will need, somewhere between 2 Tablespoons and ¼ cup.

4 Add spices of choice. You could stay simple and just use ½ teaspoon each salt and pepper. I encourage you to go for additional spices beyond the salt and pepper.

For example: 1 Tablespoon of garlic powder is nice. Or 1 Tablespoon of turmeric and 2 teaspoons of curry powder for an Indian flavor. If you have fresh parsley that would be lovely to chop up and throw in, or dried parsley is just as good. Try a couple teaspoons. A little ginger might add some pizzazz. See, endless possibilities so start simple and build on it.

5 Pour onto a sheet pan and place in the oven. After about 15 minutes, shake the pan around so you turn the veggies and put them back in for another 10 – 15 minutes.


Sign Up For Our Email Newsletter

The Binge Eating Diaries: 8 Things That Helped Me Heal From Binge Eating

By on 05/20/2015

My, oh my where has the time gone? It’s been nearly four years since I started my quest for a healthier, happier relationship with food. We’re doing pretty well these days, food and I. Now, don’t get me wrong… we still have our moments, but we’ve come a long, long way. And I couldn’t have done it without a little […] Read more »

8 Things to Heal From Binge Eating Disorder

Your Pace Is THE Pace (How I Faced a Spinning Instructor – and Won)

By on 05/14/2015

Spinning classes have the power to elicit feelings of misery and shame, as well as primal rage aimed at the instructor – which is why I haven’t been on a spinning bike in years. However, a colleague asked if I would participate in a spinathon fundraiser for a local charity. Now, riding a stationary bike for two hours is on my […] Read more »

Your Pace is THE Pace

The Binge Eating Diaries: Sharing A Kitchen With a Binge Eater

By on 05/13/2015

Today’s blog is dedicated to the wonderful, strong family members, friends, and supporters helping others on their journey with Binge Eating Disorder. Dear Friends, Family Members, and Supporters, Thank you for your comfort, your empowerment, and your unwavering love. Thank you for changing some things in your life to help me get through my day just a little bit easier. […] Read more »

Sharing a Kitchen with a Binge Eater
Ask a Question

Ask Us Anything!