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)

Simple Sautéed Mushrooms
Photo of Simple Sautéed Mushrooms

Simple Sautéed Mushrooms

These sautéed mushrooms add rich flavor to roasted proteins, grain bowls, baked potatoes and so much more!
Prepare:
7 minutes
Cook:
10 to 15 minutes
Makes:
4 Servings
Oven Baked Salmon
Baked salmon filets on tin foil.

Oven Baked Salmon

Salmon is the star in this simple and tasty recipe ready in under 30 minutes.
Prepare:
5 minutes
Cook:
15 minutes
Makes:
4 Servings
Skillet-Braised Chicken
Plate with seasoned and browned chicken breasts.

Skillet-Braised Chicken

A simple and delicious chicken recipe to enjoy as is or use in many recipes from salads to pasta.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
2 Servings
Ginger Almond Asparagus
Sauteed asparagus slices with slivered almonds in a small bowl.

Ginger Almond Asparagus

A healthy vegetable side dish that combines sauteed asparagus with crunchy almonds.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
2 Cups
Cherry Salad
Photo of Cherry Salad

Cherry Salad

Fresh fruit combined with orange juice and coconut for the perfect side dish or snack.
Prepare:
15 minutes
Makes:
3 Cups
Pineapple Carrot Protein Smoothie
Glass filled with a thick orange smoothie.

Pineapple Carrot Protein Smoothie

Enjoy this high-protein smoothie for a quick meal or to re-fuel after exercise. Make it your own with different fruits and vegetables.
Prepare:
10 minutes
Makes:
1 ½ cups