Roasted Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Simply A (RD) Fact: Roasting vegetables makes them more palatable for your picky eaters! Roasting makes the vegetables taste sweeter and less harsh - which increases vegetable consumption!
  • ½ a head of cauliflower, broken into florets
  • 2 cups broccoli florets
  • 2 cups Brussels sprouts, halved if they are very large
  • 1 medium-sized red bell pepper, cut into large pieces
  • 1 medium-sized red onion, cut into large chunks
  • 3 medium-sized carrots, cut into large pieces
  • 2-3 medium-sized red potatoes, cut into large chunks (optional)
  • Whole garlic cloves (optional)
  • 1 tablespoon olive oil
  • 1½ teaspoons kosher salt
  • 1 teaspoon black pepper
  1. Preheat oven to 400 degrees. Grease a high-sided cookie sheet with non-stick cooking spray.
  2. Place all the vegetables onto the cookie sheet and drizzle with olive oil and sprinkle with salt and pepper. Toss vegetables to coat and arrange them into one flat layer.
  3. Place cookie sheet into the oven and bake for 40 minutes, or until the vegetables become tender and brown. Serve as a side or as an addition to wraps, sandwiches, pastas, etc.
  4. Enjoy!
Recipe by Simply A (RD) Foodie at