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)
- 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.
- Preheat oven to 425 degrees.
- 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.
- Toss the vegetable pieces with just enough oil to make them shine.
- Spread the vegetables on the baking sheet in a single layer.
- 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.
- Stir or turn about halfway through the roasting to obtain more even browning.
- Remove to a serving dish and sprinkle lightly with salt or seasoning of your choice.
- Refrigerate leftovers within 2 hours.