Skip to main content

Roasted Vegetables

Roast your favorite vegetables with this simple recipe.
Kid friendly
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)
1 teaspoon vegetable oil 
1 sprinkle each salt and black pepper

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. 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.
  4. Preheat oven to 425 degrees F.
  5. 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.
  6. Toss the vegetable pieces with just enough oil to make them shine.
  7. Spread the vegetables on the baking sheet in a single layer.
  8. 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.
  9. Stir or turn about halfway through the roasting for even browning.
  10. Move to a serving dish and sprinkle lightly with salt or seasoning of your choice.
  11. Refrigerate leftovers within 2 hours.

Notes

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

Comments

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.

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

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

You might also like...

Recipes A to Z (without photos)

Vegetable and Rice Skillet Meal
Plate of rice and bean mix with vegetables.

Vegetable and Rice Skillet Meal

Warm spices of cumin, turmeric and ginger combined with hearty potatoes and fresh veggies.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
8 cups
Plant Part Salad
Wooden bowl filled with a variety of raw vegetables.

Plant Part Salad

Kids learn the parts of a plant and how to make a tasty salad with this recipe.
Prepare:
15 to 20 minutes
Makes:
12 cups
Veggie and Egg Rice
Bowl of rice, egg and vegetable mix.

Veggie and Egg Rice

Enjoy this filling, fresh and healthy recipe that is ready in 30 minutes.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
8 Cups
Atole
cup of atole

Atole

This version of a traditional Mexican drink made with corn flour is warm and satisfying.
Prepare:
5 minutes
Cook:
30 to 40 minutes
Makes:
2 servings
Mashed Parsnips and Potatoes
Bowl of seasoned and mashed parsnip and potato.

Mashed Parsnips and Potatoes

Hearty, buttery root vegetables mashed with creamy yogurt and seasoned with garlic.
Prepare:
15 minutes
Cook:
25 minutes
Makes:
3 cups
Mix and Match Stir-Fry
Two bowls with rice and a variety of stir-fried vegetables.

Mix and Match Stir-Fry

Stir-fries are the perfect easy weeknight meal!
Prepare:
5 minutes
Cook:
20 minutes
Makes:
4 Servings