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How To Make Roasted Veggies – Super Easy

January 6th, 2018 by Audrey Weidman

Roasted Vegetables

A great and tasty way to get veggies throughout the week is by roasting them on your prep day.  For me, a good day to do this is Sunday afternoon, after I finish with my  grocery shopping.  You can rewarm the roasted veggies easily throughout the week and I love to snack on them or serve them with a meal.

It is super easy and a versatile way of adding some variety since I this method with broccoli, cauliflower, asparagus, Brussel sprouts, carrots and whatever else is a sturdier veggie that you like.

The basis “recipe” involves olive oil, sea salt, and pepper.  Each veggie does best with a different amount of time in the oven.  The trick is to wash and DRY the veggies, so that they don’t get soggy while roasting – especially important for broccoli which can hold in a lot of water between the florets.

Here are what I have found to be best cooking times/temps for these veggies.

Oven Roasted Cauliflower

•5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 large cauliflower)
• 2 tablespoons olive oil
•1 tablespoon sliced garlic
•2 tablespoons lemon juice
•1 teaspoon sea salt
•1/2 teaspoon black pepper
•Chopped chives, for garnish
  1. Preheat the oven to 425 degrees F.
  2. Drizzle/toss the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper in a large mixing bowl.
  3. Place the cauliflower florets in a large flat roasting pan.
  4. Place the roasting pan in the oven and roast for 15 minutes, stirring occasionally to ensure even roasting.  The cauliflower will be somewhat carmelized.
  5. Remove from the oven and garnish with chopped chives if desired.

Brussel Sprouts

1 lb Brussel Sprouts, rinsed, trimmed.
2 Tbsp extra virgin olive oil or melted coconut oil.
1/2 tsp Sea Salt or Pink Himalayan
1/4 tsp ground pepper
  1. Preheat oven to 400 degrees
  2. Toss Brussels with all ingredients in a mixing bowl and then place on a flat rimmed baking sheet.
  3. Roast, stirring at least once during cooking time. (about 30 – 35 minutes)
  4. I love it when several of the leaves begin to crisp up on the outside, & the
  5. inside is tender.

BEST Roasted Broccoli EVER

4-5 lbs broccoli
3-4 tbs olive or avocado oil
1 tsps sea salt,
1/2 tsp fresh ground pepper
4 cloves garlic
Preheat the oven to 425 degrees.
  1. Take 4 to 5 pounds of broccoli (two large bunches), cut into florets, dry them THOROUGHLY.
  2. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper.
  3. Next add 4 garlic cloves that are peeled and sliced and toss them in too.
  4. Roast in the oven 20 to 25 minutes, until “crisp-tender” and the tips of some of the florets are browned.
  5. When it’s done, take it out of the oven–zest a lemon over the broccoli, squeeze the lemon juice over the broccoli.


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