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Roasted Veggies
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Roasted Veggies

Roast up a few baking sheets of assorted veggies to use throughout the week to make dinnertime a snap.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Side Dish
Servings: 3 pounds
Author: Lindsey


  • 3-4 pounds assorted veggies such as carrots, sweet potatoes, Brussels sprouts, cauliflower, broccoli, etc.
  • Olive oil
  • Sea salt and black pepper


  • Preheat oven to 400°F. Line two baking sheets with parchment paper. Toss veggies with olive oil and season well with sea salt and pepper. Arrange in a single layer on the two baking sheets. Roast for 15-20 minutes, or until tender.
  • Serve warm or at room temperature. Store leftovers in fridge to use throughout the week.


Depending on the types of veggies chosen, the cooking time can vary. Try to roast like veggies together – sweet potatoes take the same amount of time as beets and other root veggies; cauliflower florets and halved Brussels Sprouts need the same amount of time; quicker cooking veggies like broccoli, asparagus, and green beans can be roasted together.