Skip to main content

Roasted Vegetables

Roast your favorite veggetables 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.
 
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.

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)

Brussels Sprouts, Cranberry and Bulgur Salad
Dishes of salad featuring Brussels sprouts, dried cranberries and nuts mixed with a citrus dressing.

Brussels Sprouts, Cranberry and Bulgur Salad

Light and healthy Brussels sprouts salad with cranberries. A sweet and savory salad that is fresh and filling!
Prepare:
45 Min
Makes:
5 Cups
Chicken, Broccoli and Cheese Skillet Meal
Bowl of cheesy pasta with broccoli florets.

Chicken, Broccoli and Cheese Skillet Meal

Quick and easy pasta with fresh veggies and a creamy, cheesy sauce.
Prepare:
15 Min
Cook:
30 Min
Makes:
7 Cups
Red Potato and Cabbage (Colcannon)
Medium bowl of creamy potato and cabbage mix.

Red Potato and Cabbage (Colcannon)

This classic Irish dish is a satisfying combination of creamy mashed potatoes and flavorful cabbage.
Prepare:
15 Min
Cook:
20 Min
Makes:
6 cups
Fruity French Toast Casserole
Baking dish with a layer of bread cubes, peaches and a crumbly topping.

Fruity French Toast Casserole

A baked version of French toast with your favorite fruit. Ready in about an hour!
Prepare:
10 Min
Cook:
45 Min
Makes:
8 Cups
Festive Tortillas
Bright multicolored tortillas served next to shredded cheese and salsa.

Festive Tortillas

Make your own colorful, easy and delicious tortillas with added vegetables. Enjoy with your favorite fillings and toppings!
Prepare:
30 Min
Cook:
15 Min
Makes:
4 tortillas
Roasted Sugar Snap Peas
Recipe image

Roasted Sugar Snap Peas

Roasted snap peas with savory soy make this 5 ingredient recipe a tasty and satisfying side dish or snack.
Prepare:
5 Min
Cook:
10 Min
Makes:
3 cups