Roasted Vegetables Recipe

Roasting vegetables is super easy and it results in a deliciously crispy, flavorful side dish. This recipe will turn veggie-haters into veggie lovers! Swap out vegetables in this recipe for any you might have on hand, such as cauliflower, zucchini, mushrooms or onions.

Roasted Vegetables

Raise your hand if you're a veggie-lover like myself! I tell my boys that my parents were lucky because, well, I was just a good kid (several years excluded), but I have also always loved vegetables. I can remember craving Brussels sprouts and gorging on broccoli sprinkled with sea salt as a kid. My mom used to prepare snack trays for me that involved steamed artichokes and marinated mushrooms. So it's safe to say that I'm a veggie fanatic to the core. My boys do not understand such ludicrousness. One day, I keep telling them, ONE DAY. (I hope.)

Converting a non-veggie-lover into a veggie-lover is possible and if you are on this mission, ROASTED VEGGIES are the way to go. Roasting vegetables gives them an enticing and flavorful crunch that almost makes them taste like candy. They are a great side dish for literally any meal and are appropriate any time of the year. There are also many different varieties to choose from that are great roasted. Brussels sprouts, carrots, onions, mushrooms, zucchini, cauliflower, broccoli, squash, potatoes, leeks and tomatoes just to name a few.

A few of my favorite meals to serve with roasted veggies: Chicken Rice Bake, Baked Meatballs and Spaghetti Squash Beef and Cheese Boats.

I hope you all are enjoying the start of this fresh new year. Have a great rest of your week, friends!

Roasted Vegetables Recipe
Brussels sprouts, Carrots, Broccoli
Yield: 6


prep time: 10 minscook time: 40 minstotal time: 50 mins

An easy, healthy side dish for any dinner!


  • 1 pound Brussels sprouts, halved lengthwise
  • 4 large carrots, quartered lengthwise and cut into 2-inch chunks
  • 1 pound broccoli florets
  • 1 leek, thinly sliced (white and light green parts only)
  • 4 cloves garlic, minced
  • 1/4 cup flat-leaf parsley, chopped
  • 1/4 cup olive oil
  • Salt and pepper, to taste


  1. Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with aluminum foil. Add the Brussels sprouts, carrots, broccoli, leek, garlic and parsley in an even layer. Drizzle the olive oil evenly over the tops of the veggies. Toss to coat. Season with salt and pepper.
  2. Bake in the preheated oven for 40 minutes, stirring the veggies once at the halfway point. Serve immediately!
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