Favorite Roasted Vegetables Recipes
This is a basic method for roasting vegetables that works with a wide range of veggies. See the Notes for links to the specific recipes mentioned in the post.
Servings 4
Calories 69kcal
Equipment
Ingredients
- 1 pound broccoli, cauliflower florets, cubed butternut squash or sweet potato (peel and any seeds) discarded), roughly chopped zucchini, carrot sticks, or pepper strips
- 1 tablespoon olive oil
- Salt
- Optional dips like ketchup, Ranch, or other favorite sauces
Instructions
- Preheat the oven to 425 degrees F.
- Add the veggies to a large bowl and toss with the oil. If they seem dry (which might happen with broccoli), add a little more oil.
- Arrange on a baking sheet in one layer.
- Roast for 12-22 minutes (broccoli and cauliflower will be done on the lower end, butternut squash, sweet potato, and carrots on the longer end), checking every few minutes after 12 minutes. The veggies are done when they are starting to brown and are soft when poked with a knife.
- If the veggies are browning, but you want them a little softer for the kids, lower the heat to 350 and cook for an additional 5-7 minutes.
- Sprinkle with salt and serve with any desired dips or sauces.
Notes
Store any leftovers, once cooled, in an airtight container in the fridge. Warm to serve. Or serve roasted sweet potato, squash, or carrots at room temp or slightly chilled.
Leftovers work well in scrambled eggs, burritos, salads, or in pasta.
Make more or less as you like.
Nutrition
Calories: 69kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 37mg | Potassium: 358mg | Fiber: 3g | Sugar: 2g | Vitamin A: 706IU | Vitamin C: 101mg | Calcium: 53mg | Iron: 1mg