Nourishing Food

Roasted Vegetables

Roasted vegetables are one of my favorite autumn meal choices. They serve as a good transition from raw summer salads that aggravate vata dominant constitution during autumn, a vata dominant season. (Vata dosha is cold, dry, and light.) Warm temperature, hydrating oil, and the sweet taste of these vegetables, provide opposite qualities to that of Vata dosa. These warm, sweet, earthy qualities ease digestion for good nutrition, and provide stability and soothing qualities during the autumn season.

Roasted vegetables are varied and versatile! In addition to beets, and carrots, add winter squash and sweet potatoes too. They can be served over rice, grains such as millet or quinoa, and used in wraps with tahini, hummus, nut, goat/sheep, or dairy cheeses such as feta, or in a sandwich with sourdough bread. 

Roasted Vegetables
serves 6


  • 1 1/2 cups carrots, peeled and cut into 1″ pieces
  • 1 1/2 cups beets (assorted colors), peeled and cut in 3/4″ pieces
  • 1 1/2 cups sweet potatoes*, peeled and cut into 1″ pieces
  • 1 1/2 cups delicata squash*, skin on, cut into 1″ pieces
  • 1/2 cup onion peeled and cut into 1/2″ wedges (substitute shallots, leeks, garlic)
  • 1/4 cup olive oil
  • 1/2-1 teaspoon salt
  • 1/4 teaspoon black pepper

* For kapha dominant constitution use regular potatoes and summer squash.


Beets take longer to roast and will bleed. Make sure they are cut in smaller pieces and roast on a separate sheet pan, if bleeding is bothersome.

  • Preheat oven to 450 degrees.
  • Place the veggies in a bowl and toss with the olive oil, salt, pepper and herbs (see herb qualities below).
  • Place the veggies on a parchment lined sheet pan(s). Bake 30 minutes or until tender and caramelized.