About  |  Contact Us  |  FAQ  

Close this search box.

Roasted Vegetables

These simple, flavorful, and healthy oven-roasted vegetables take less than 20 minutes of prep work and are all made on one sheet pan!  

Recipe Source: FoodHero.org


  • 1 cup fresh vegetables per person (See Chef’s Notes for ideas)
  • 1/2 teaspoon vegetable oil (per cup of vegetables)
  • sprinkle of salt and pepper (optional)


  1. Wash vegetables, peel if desired, and cut into similar sized pieces. Smaller pieces (about 1/2 inch thickness) brown more and cook more quickly. Long thin pieces (asparagus or beans) can be left whole.
  2. Preheat oven to 425 degrees.
  3. 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 will make cleanup easy.
  4. Toss the vegetable pieces with just enough oil to make them shine.
  5. Spread the vegetables on the baking sheet in a single layer.
  6. 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 1/2 inch thick take about 15 minutes.
  7. Stir or turn about halfway through the roasting to obtain more even browning.
  8. Remove to a serving dish and sprinkle lightly with salt or seasoning of your choice.
  9. Refrigerate leftovers within 2 hours.
Serving Size: 1 Cup
Total Fat2.5 g
Saturated Fat0 g
Cholesterol0 mg
Sodium320 mg
Total Carbohydrate9 g
Dietary Fiber3 g
Total Sugars5 g
Added Sugars included0 g
Protein2 g
Translate »