Easy, Delicious Roasted Vegetables

This method will make even the pickiest eaters devour their vegetables.


prep 0:15       total 0:45



Just about any vegetables such as carrots, asparagus, green beans, turnips, yams, cauliflower, onions, broccoli, potatoes, squash, Brussels sprouts, eggplant, etc.
Extra-virgin olive oil
Herbs of choice
Kosher salt and pepper


1. Cut the vegetable in bite-size chunks.

2. Toss them on a sheet pan with a couple tablespoons of olive oil, some salt & pepper. Throw on some decent dried herbs like Fines Herbes or Herbes de Provence if you’d like. Spread them out on one layer.

3. Roast for 20-30 minutes at 425 degrees until the bottoms are charred.

4. Finish with a splash of good balsamic vinegar if desired.

Note: Onions take longer to roast (about 30-45 minutes) and need the balsamic.

Author's Comments

Whenever I cook for friends, they also ask me, "How’d you get your vegetables to taste like that?"

The answer is simple: Roast them. Roasting makes almost any vegetable (even cauliflower) sweet and delicious.

I like to roast a bunch of vegetables for the week and have them on hand to add in sandwiches, pasta, salads, etc.

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2 Recipe Reviews


We've made these for Easter and with seasonal root vegetables - really hard to beat. Easy and delicious.


food101 reviewed Easy, Delicious Roasted Vegetables on August 8, 2015

I like to take the left overs, toss them in a blender, add stock and puree. A very earthy flavored and healthy soup is the end result.