Cinnamon-Roasted Vegetables

I know the month has ended, but I still have one last cinnamon recipe to share. Plus, this is a perfect lead in to February’s topic – winter vegetables! I remember trying cinnamon-roasted cauliflower last year at a restaurant I’d eaten at with my cousin. My mom’s pretty big on roasting vegetables, so we decided to try cinnamon-roasted vegetables ourselves!


Of course we tried cinnamon on cauliflower, but also added cinnamon to peppers and squash. I have that the cinnamon paired best with cauliflower and squash…the peppers sadly were a little bit of a weird combination. You can substitute any vegetables you’d like with cinnamon, but just know that different veggies take different time to roast. Enjoy!




  • A head of cauliflower
  • Butternut Squash
  • Red Pepper
  • Cinnamon
  • Olive Oil
  • Sea Salt
Preheat oven 425.
Cut cauliflower into florets.  Cut butternut squash into cubes.  Cut red pepper into strips.  Keep each vegetable separate.
Sprinkle olive oil, sea salt, and cinnamon over vegetables until lightly coated.  Add extra cinnamon to deepen flavor.
Roast each vegetable on a separate tray, since the time will differ for each to be properly roasted.
Cook the cauliflower for 30-35 minutes.  Cook the squash for 40-45 minutes.  Cook the red peppers for 20 – 25 minutes.  Check for doneness by sticking a piece to taste for tenderness.

13 responses to “Cinnamon-Roasted Vegetables

  1. I love your blog too! Your photograhy is so good and these recipes (especially this one!) sound amazing. I have some veggies that needed to be used up- now I know exactly what to do with them:) So looking forward to checking out more of your posts!

  2. I’m obsessed with roasting veggies. It makes any kind of vegetable delicious! Also love cinnamon (made apple chips the other day DRENCHED in cinnamon) so will have to give this a try. I love to put curry powder on them but cinnamon might have a simliar vibe.

  3. We roast an obscene amount of vegetables at our house, so it’s always good to find a recipe like this to *spice* things up, so to speak (har har).

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