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)

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 minutes
Cook:
45 minutes
Makes:
8 Cups
Wontons
Bowl of wontons with a chicken and vegetable filling.

Wontons

Fresh flavors of ginger, sesame and green onion in this fun and healthy meal.
Prepare:
30 minutes
Cook:
10 minutes
Makes:
36 wontons
Lentil Confetti Salad
Rice, lentil and vegetable dish garnished with parsley

Lentil Confetti Salad

A lentil and rice salad mixed with an Italian dressing that makes a hearty and satisfying side dish.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
4 cups
Stovetop Amaranth
Big bowl of cooked amaranth.

Stovetop Amaranth

Creamy and slightly nutty. Add fruit, honey and your favorite spices for a delicious breakfast.
Prepare:
5 minutes
Cook:
30 to 35 minutes
Makes:
about 2 ½ cups
Black Bean Brownies (with flour)
Black Bean Brownies on a plate

Black Bean Brownies (with flour)

Surprise yourself and others with these chocolatey cake-like brownies made with black beans.
Prepare:
20 minutes
Cook:
15 minutes
Makes:
16 pieces
Stovetop Millet
Plate of cooked millet.

Stovetop Millet

This ancient whole grain has a mild corn-like flavor and a light fluffy texture when cooked.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
3 cups
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.