Roasted “Flavor Explosion” Veggies Recipe

These caramelized low-histamine vegetables pack a powerful punch of palate-pleasing flavor.

| July/August 2019


Taste buds are powerful receptors with the ability to distinguish five flavors: sweet, salty, sour, bitter, and savory. Finding ways to help our taste buds taste these flavors in higher concentrations lets us have a more flavorful dining experience, particularly when eating a restrictive diet. Roasting caramelizes vegetables, which releases flavors so that they taste more intense when they hit your palate.

Roasting time for vegetables varies depending on the vegetable and how done you prefer them, but follow these general guidelines for vegetables cut into 1-inch pieces and cooked at 425 degrees Fahrenheit. 

  • Cruciferous vegetables (cauliflower, broccoli, and cabbage): 15 to 30 minutes
  • Onions: 30 to 45 minutes
  • Root vegetables: 45 minutes
  • Summer squash: 15 to 20 minutes
  • Winter squash: 30 to 60 minutes
  • Other vegetables: 10 to 25 minutes 


  • Vegetables of your choice, cut into 1-inch pieces
  • Olive oil
  • Dried herb seasonings, such as Herbs de Provence or Italian seasoning, to taste
  • Salt and pepper, to taste


  1. Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl, toss vegetables with olive oil.
  3. Sprinkle with dried herbs, salt, and pepper, and toss well.
  4. Transfer vegetables to the baking sheet, and roast according to the chart at right.
  5. Serve immediately, or freeze for up to 1 month. Add to soups and smoothies.

To discover more about low-histamine foods, read Low-Histamine Recipes.

Shawna Coronado is an author, blogger, photographer, and media host who focuses on wellness by teaching green lifestyle living, organic gardening, and anti-inflammatory cooking. Shawna’s cookbook Stacked With Flavor (September 2019), is full of dairy-free, grain-free, and low-sugar recipes that are anti-inflammatory. Visit her website to learn more.



September 12-13, 2019
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