My father was always vigilant about not letting fresh fruits and vegetables go to waste.  He would get furious if he ever found food thrown into the garbage can.  To him, he worked hard to feed a family of eight and letting food go to waste wasn’t an option in our home; especially since our refrigerator was never fully stocked.  Fresh fruit and vegetables were a luxury not to take for granted.

He taught me by example how to be resourceful and frugal which would serve me well later in life.  These skills, mixed in with a little creativity, are used when I manage our household today.  In my kitchen I have a keen awareness of what is stocked in my kitchen.  I will also shop once or twice every week to buy fresh produce and meat when it’s on sale.

I’ve never been much of a menu planner.  Instead I will challenge myself to cooking with whatever we have.  I noticed earlier in the week I had random pieces of fruits and vegetables which were either going to need to be eaten very soon or thrown away in my yard waste bin.  My dad would not be happy with the second option.  However, I am convinced he would have been very proud of me for creating this Spiced Oven Roasted Vegetable dish I prepared tonight.

Looking through my refrigerator, I pulled out any vegetables I had: potatoes, carrots, yams, zucchinis, onions, garlic, broccoli, and cauliflower.  I felt like my father’s daughter tonight, because I was determined that I wasn’t going to let any vegetable go to waste.  Instead, I roasted them all–and with a twist.

Seasoning vegetables with spices is a great way to expose children to different flavors and lessen fears about trying new foods.  I infused the olive oil by mixing it together with some spices.  I wanted the flavor to be pleasantly noticeable but subtle and definitely not overpowering. What I ended up with was a wonderful and flavorful dish which I would have been content with for my whole dinner. I knew I had a winner when I watched my kids eat a large amount of vegetables, which rarely ever happens.

This is a great side dish the whole family will enjoy.

Recipe: Spiced Oven Roasted Vegetables

  • Prep Time: 10 min(s)
  • Cook Time: 30 min(s)
  • Servings: 6

A wonderful and flavorful vegetable dish

Vegetable suggestions: carrots, yams, potatoes, broccoli, cauliflower, mushrooms, bell peppers, garlic, onions
Fruit suggestions: tomatoes, figs, plums, nectarines, peaches


  • 5-6 cups vegetables cut in large bite size pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon cardamon powder
  • 1/4 teaspoon thyme
  • Kosher salt and pepper


  1. Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Place the vegetables in a large bowl. In a small bowl, whisk the olive oil, sugar, curry, garlic, ginger, cardamon, and thyme until well mixed. Toss the vegetables with the spiced oil mix.
  3. Place the vegetables on the baking sheet in a single layer. Season the vegetables with salt and pepper. Bake the vegetables for 30 minutes.

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4 Responses to “Spiced Oven Roasted Vegetables”

  1. Park City Lodging

    This is a wonderful recipe, thanks so much for sharing. You did a great job with the images too; I will definitely try this recipe this weekend.

  2. Aviva Goldfarb Aviva Goldfarb

    You are so brilliant! I had never thought of tossing the spices with the oil first before tossing with the veggies. Gorgeous photos, too.