Roasted Vegetables

Name: Roasted Vegetables
Prep time: 20 minutes
Cook time: 15 minutes
Yield: 1 cup

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 black pepper

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
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.
Preheat oven to 425 degrees F.
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.
Toss the vegetable pieces with just enough oil to make them shine.
Spread the vegetables on the baking sheet in a single layer.
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.
Stir or turn about halfway through the roasting for even browning.
Move to a serving dish and sprinkle lightly with salt or seasoning of your choice.
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).