Recipe: How to Roast Vegetables (4 Ways)

Want to Save this Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you'll get great new recipes from us every week!

Save Recipe

Δ

Email

SAVE

Roasted Asparagus and Cherry Tomatoes[/caption]

One of the easiest, most versatile side dishes is roasted vegetables. You'd be amazed at what 20-40 minutes in the good ol' oven can do to your veggies. We're talking crispy on the outside, soft on the inside, warm, comforting, and nourishing real foods.

What could be better?! I almost always have a mixture of roasted veggies in our fridge, either prepared to roast or ready to reheat (a bonus for those who love leftovers).

The process of roasting coaxes out the sweetness of the vegetables, which caramelize when cooked.

But the great thing about roasting vegetables is that it's simple. You wash, chop, mix in a little olive oil, garlic and salt, a few optional spices, and pop it in the oven on a baking sheet. Seriously, this is win-win for many reasons.

Roasted Cauliflower and Carrots

Single vegetables work fantastically. In fact, you’ll see two variations of just one veggie below. But adding in a little spice or combining a few vegetables together make for interesting side dishes that can be a great addition to your meals. Below are a few of my favorite pairings.

Best Vegetables to Roast

Below I've given you four quick and easy roasted vegetable recipes, but here's a list of vegetables that work well oven roasted.

• Root vegetables like carrots (baby carrots work too!), yams, beets, parsnips, sweet potatoes, Yukon gold potatoes, etc.
• Cauliflower or broccoli
• Brussels Sprouts
• Cherry tomatoes
• Bell pepper
• Butternut squash, winter squash, summer squash
• Red onion
• Green Vegetables

4 Ways to Roast Vegetables

One of the easiest side dishes to make for dinner is roasted vegetables. There are endless flavor variations but I'm sharing four simple recipes for roasting vegetables that work with any meal.

5 Average

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Course: Sides

Cuisine: American

Diet: Dairy Free, Egg Free, Gluten Free, Peanut/Tree Nut-Free, Vegetarian

Print Recipe

Servings: 4

Save Recipe Saved!

Ingredients

  

½x1x2x...

Vegetables

• carrots (cut into sticks)
• cauliflower (into bite-size pieces)
• asparagus (trimmed)
• cherry tomatoes (whole)
• broccoli (into bite-size pieces)
• Brussels sprouts (halved, trimmed stems & remove wilted leaves)

Seasonings

• olive oil
• salt
• pepper
• oregano
• garlic (whole cloves)

Instructions

 

• Preheat oven to 450 degrees.

Carrots & Cauliflower

• Season with 1-2 tablespoons of olive oil, ½ teaspoon salt, and ½-1 teaspoon of oregano.
• Roast carrots for 10 minutes. Add cauliflower and roast combined veggies for 30 more minutes.

Asparagus & Cherry Tomatoes

• Season with 4-6 cloves of garlic (peeled and chopped), 1-2 tablespoons of olive oil, and salt to taste.
• Roast the asparagus and cherry tomatoes together on a baking sheet for 15-20 minutes.

Broccoli

• Season with 4-6 cloves of garlic (peeled and minced), 1-2 tablespoons of olive oil, and salt to taste.
• Roast the broccoli for 25-30 minutes on a baking sheet.

Brussels Sprouts

• Season with 2 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of black pepper.
• Roast for 30-40 minutes on a baking sheet.

Notes

• The broccoli and Brussels sprouts recipes are very simple, but that’s the beauty of it. Try similar recipes with single ingredient vegetables, and don't be afraid to change it up. 
• Other seasoning ideas: balsamic vinegar, rosemary + thyme, or lemon juice.
• We recommend organic ingredients when feasible.

Want weekly REAL FOOD meal plans made for you?→ Check It Out

Roasted Vegetable Cheat Sheet

Feel free to save this handy roasted vegetable cheat sheet, and have a reference guide for the next time you're wanting to toss some roasted vegetables together!

Do you roast your vegetables, and if so, what are your favorite combos?