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Roasted Vegetables

Roast your favorite veggetables with this simple recipe.
Plate of roasted thin whole carrots and brussels sprouts.
Prep time: 20 minutes
Cook time: 15 minutes
Makes: 1 cup
Nutrition Facts: View label

Ingredients

1 cup fresh vegetables per person (choose one vegetable or a mix of several – see list below)
½ teaspoon vegetable oil (per cup of vegetables)
1 sprinkle each salt and pepper

Directions

  1. Wash hands with soap and water.
  2. Rinse vegetables, peel if desired and cut into similar-size pieces. Smaller pieces (about ½ inch thickness) brown more and cook more quickly. Long thin pieces (asparagus or beans) can be left whole.
  3. Preheat oven to 425 degrees F.
  4. Prepare a baking sheet that will hold the vegetables in a single layer. A metal baking sheet without sides allows more browning. A covering of foil or parchment paper will make cleanup easy.
  5. Toss the vegetable pieces with just enough oil to make them shine.
  6. Spread the vegetables on the baking sheet in a single layer.
  7. Roast until tender and slightly browned on the edges. Baking time will depend on the thickness of the pieces. Thin pieces (asparagus or beans) may take 5 minutes. Pieces about ½ inch thick take about 15 minutes.
  8. Stir or turn about halfway through the roasting for even browning.
  9. Move to a serving dish and sprinkle lightly with salt or seasoning of your choice.
  10. Refrigerate leftovers within 2 hours.

Notes

  • Try vegetables like: beets, Brussels sprouts, carrots, onions, sweet potatoes, peppers, asparagus, broccoli, cauliflower, green beans, squash and more.
  • Try different seasonings like: thyme, rosemary, oregano, balsamic vinegar, and lemon juice.
 

Comments

Submitted by tierrabonita on Thu, 02/11/2016 - 10:07

A really, really great recipe that is a great different way to prep veggies fast for dinner!  I tried broccoli and it was done in 5 min and tasted great!  Oh, I didnt have a baking sheet without rims so i just used a piece of foil and barly folded the sides up.

Submitted by kristy2012 on Fri, 07/13/2012 - 14:30

A recipe that is something to keep in my recipe cookbook.  Thanks for sharing this.

Submitted by foodfan83 on Wed, 12/14/2011 - 14:43

Very simple recipe but the veggiesare good.  Good with the different seasonings (thyme, rosemary, oregano).

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