Roasted Vegetables

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You know you should eat your veggies. But do you ever look at a head of cauliflower and feel… uninspired? Well, I’ve got a method for cooking vegetables that really brings out the excitement, plus some unexpected and amazing flavors. It’s roasting, and it’s how I do most of my veggies these days. Roasting is quick, it’s easy, and it creates veggies that are crispy, chewy, caramelized, delicious. Pick a vegetable you don’t normally like – brussels sprouts? Broccoli? Carrots? Now stick ’em in the roaster, and I pretty much guarantee you’ll be craving them the next time you’re looking for a nutritious and tasty side dish.

Here’s the scoop on how to roast a perfect batch of veggies:

Roasted Vegetables

  • Chop vegetables of your choice into large chunks. Good roasting vegetables include brussels sprouts, artichokes, cauliflower, broccoli, carrots, potatoes, and rutabegas.
  • Spread veggies on a cookie sheet or in the bottom of a roasting pan.
  • Drizzle olive oil generously over vegetables.
  • Sprinkle on garlic salt, onion salt, kosher salt, and fresh ground pepper. (You can modify the seasonings to your own tastes – try red pepper flakes for a bit of a kick. Or, if you’re doing a winter meal, seasonings like rosemary and thyme add some nice comfort-food flavors.)
  • Toss vegetables to coat them in the oil and seasonings.
  • Sprinkle on grated parmesan cheese. (This is optional, but I love how it adds another layer of rich flavor.)
  • Place in a 450-degree oven for a half-hour. You can roast them longer if you like more of a chewy, caramelized texture and flavor, shorter if you like your veggies more raw.
  • Serve with barbecued meats, roasts, etc. You can even let the veggies cool, then toss them in a summer salad – roasted bell peppers and asparagus are especially good for this purpose.

Sara Bennett Wealer

A co-founder of Working Moms Against Guilt, Sara Bennett Wealer is an author, copywriter and mother of two. Her debut novel for young adults, RIVAL, was released by HarperTeen.


  1. Sounds yummy!!!

  2. mmmmmmm!!!! You just inspired me! I love making veggies like this but haven’t done it in awhile! I’ll add this to my menu plan for the week! Thanks for the reminder!

  3. This is true! I made brussel sprouts and they were good this way, not bitter.
    : )

  4. This sounds so delicious. I can’t wait to try!

  5. I agree, sounds yummy. Printing it and putting it in my recipes folder.

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