“Mom, can I have more broccoli, please?” Hearing that never gets old! If you haven’t tried roasting vegetables yet, you don’t know what you’re missing! Something magical happens when they’re in the oven. My kids eat them like candy- right off the pan! If you follow me on Instagram, you’ve probably noticed we eat some form of roasted veggies at least 2 or 3 times a week! They’re so quick and easy, and they’re the perfect side-dish to just about any meal!
Once you get the method down, you’ll be a veggie roasting machine! A few of our favorites are broccoli, cauliflower, and asparagus. The directions are the same for each, but the cooking times vary. I keep a note on my fridge with the oven temperature and cooking times for each veggie so I don’t have to look it up each time!
- Vegetable of your choice
- for broccoli or cauliflower, cut into bite size pieces
- for asparagus, break off the tough ends
- Oil (Olive or Avocado)
- Kosher Salt & Pepper
Preheat oven to 425 degrees F.
Line a baking sheet with aluminum foil. Place the vegetables on the sheet and drizzle with oil. Don’t drown them in oil- you just want enough to lightly coat them. Sprinkle with salt and pepper. Toss the veggies around (I use my hands) and then spread out into one layer. Bake as directed below, stirring once during cooking. Keep an eye on them towards the end of cooking time. We love them when they start to look a little burnt!
- Broccoli- 15-20 minutes
- Cauliflower- 18-20 minutes
- Asparagus- 10 minutes