Roasted Vegetable Marinara Sauce


See that cute chubby hand in the left corner? He couldn't wait to eat. Every picture I took his hand got closer to the food. Poor guy! Why would I withhold a yummy pasta dish like this?! Even at 430, my kids are ready to pounce on dinner.

In my workshop, Creating a Veggie Loving Kid, we spoke a lot about how to get more vegetables into our children's mouths. This is battle my sister in law has been faced with lately. My nephew, who she has described as "the best eater," has recently become a lot more picky. As a parent, there's an element of worry that comes into play when we don't see our kids eating those nutritious veggies. We start to panic and think "this is it, they'll never eat another vegetable again!" Kids are notorious for loving some foods some days and then refusing them on others. They also can be fantastic eaters one day and then very picky ones the next. There's an ebb and flow, part developmental and part temperament.  The best thing to do in these situations is sneak in the veggies to foods they love while still putting the whole food form on their plate. Maybe they'll eat it, maybe not, but they're still be given the opportunity while you're reassured that you're getting it into their belly. Win-win!

Well here's a super easy, quick and ridiculously delicious way to do just that. The hardest part about this recipe is preparing the veggies on a baking dish and waiting for them to cook. Seriously though, this recipe is SO easy! This recipe fed 3 children and two adults with some leftover. I cooked an entire bag (454g) of gluten free pasta so I used half of this sauce. The other half I stuck in a mason jar and froze it for a later date.

Prepare yourself for a creamy and smooth marinara sauce that is an explosion of flavour!


  • 1 large carrot, cut length wise and quartered
  • 1 sm onion, thinly sliced
  • 2 cups broccoli, chopped of thinly sliced
  • 2 large tbsp coconut oil
  • 1 28oz can of organic diced tomatoes
  • 1 large garlic clove
  • 1 sm handful of fresh parsley
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Place chopped veggies on baking sheet with coconut oil on top. The coconut oil will still be solid, which is fine. After 5 minutes of baking, it will melt and then you can toss the veggies in it. Bake for 30 minutes or until vegetables are tender.
  1. Once the veggies have finished baking, you can get your sauce ready. In a high speed blender, add you tomatoes, garlic, sea salt, parsley, olive oil and roasted veggies and blend on high for 2 minutes. The stronger the blender, the creamier the sauce. 
  2. Voila! Homemade wholefoods marinara sauce!

When my pasta finished cooking I added the sauce to the saucepan with the pasta and heated it for a few minutes.  The rest of the sauce went in the freezer.

Living more life,