Plate of roasted broccoli
  • Easy
  • 5 Min Prep + 35 Min Cook
  • Serves 4

Nutrition Per Serving

  • Calories: 132
  • Fat: 9.2g (Saturated Fat: 1.4g)
  • Carbohydrates: 12g
  • Fiber: 5g
  • Added Sugars: 0g
  • Protein: 4.5g
  • Sodium: 2.9mg

Print Recipe

Equipment Needed

Chef’s knife

Cutting board

11” x 17” rimmed baking sheet

Foil, parchment paper or a silicone baking sheet to line baking sheet

Vegetable nay-sayers will most likely fall in love with roasted vegetables. Tossed with a little olive oil and salt, the high heat from the oven caramelizes the vegetables’ natural sugars, creating a delicious side dish.

Learning Objectives

Learn how to properly roast vegetables.

Level Ups (optional)

Top the roasted vegetables with pesto or tahini sauce. Sprinkle on a little “Everything but the Bagel” seasoning.

Equipment Needed

Chef’s knife

Cutting board

11” x 17” rimmed baking sheet

Foil, parchment paper or a silicone baking sheet to line baking sheet

Ingredients

  • 6 cups of dry vegetables, such as: Brussels sprouts (cut in half lengthwise), broccoli florets, carrots (sliced into ½ inch pieces) or purple cabbage (cut into chunks)
  • 2-3 Tbsp olive oil
  • ½ tsp salt plus more if desired

Directions

  1. Preheat the oven to 425° F.
  2. On a lined baking sheet, toss the vegetables with olive oil and salt.
  3. Place the baking sheet into the oven and roast the vegetables for 25-35 minutes, or until parts of the vegetables are browned. Open the oven door for 10 seconds after 10-15 minutes of cooking in order to let out any excess steam. Doing this will make the vegetables crispier.