Roasted veggies are one of my favorite side dishes. Roasting turns almost any vegetable into another food entirely. It makes them sweeter, more tender, and gives them a nutty, caramelized flavor that really can’t be beat.

I often roast vegetables with just a bit of salt and pepper, and they’re delicious. But sometimes, a little bit of seasoning goes a long way. In this case, that seasoning is Roadside Chicken. A classic poultry blend by all accounts — lots of savory, herbaceous flavor with a hint of spice — it works with more than just chicken. In this case, a mix of veggies that are tossed with Ava Jane’s Kitchen Avocado Oil. A splash of lemon juice at the end brings it all together for an amazing side dish.

My favorite way to eat these is in a salad. I love the combination of cold, crisp lettuce and raw vegetables paired with warm, tender, caramelized goodness. You don’t even need a dressing. You can add chicken or fish or whatever you like to make it a meal. Or you can serve these alongside your favorite roasted or grilled meats, or toss them in an omelet if you have any leftover after dinner (as if!)

Roadside Roasted Veggies

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Cook Time: 45 minutes
Servings: 2
Calories: 379kcal


  • 2 sweet potatoes peeled and diced
  • 1 cup sliced carrots
  • 2 bell peppers any color, sliced
  • 1 bunch asparagus chopped
  • 1 tablespoon Roadside Chicken seasoning blend
  • 2 tablespoons Ava Jane’s Kitchen Avocado Oil
  • 1 tablespoon lemon juice


  • Preheat oven to 425 degrees F.
  • Toss the veggies with the seasoning and avocado oil. Spread on a baking sheet in a single layer.
  • Roast until caramelized and tender, stirring halfway through, about 40 minutes.
  • Drizzle with lemon juice and serve warm.


Calories: 379kcal | Carbohydrates: 60g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 173mg | Potassium: 1241mg | Fiber: 11g | Sugar: 18g | Vitamin A: 46541IU | Vitamin C: 165mg | Calcium: 100mg | Iron: 2mg