Best Roasted Veggies

Fat Macros
Fat
7g
Protein Macros
Protein
8g
Carbs Macros
Carbs
30g

If you have never roasted veggies, let me virtually shake you and yell “What is wrong with you?!”. You have no idea what you’re missing! We eat these veggies at least 3-4 times a week. Sometimes, when I’m super lazy, this is all we’ll eat for dinner because I only want to make one dish. I’ll admit it takes my son (who is 5 years old) a billion years to finish his dinner when I do this, but he’s a slow eater anyway. Other than that, everyone else gobbles it up pretty fast. The baby prefers the sweet potatoes (who wouldn’t) but we’re working on getting her to like the little trees too 🙂

There are no beets or Brussel sprouts in the photo, but trust me, add them. It is SO delicious!

Best Roasted Veggies - Our Paleo Life
Print

Best Roasted Veggies

Course Side Dish
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 205kcal
Author Kendra Benson

Ingredients

  • 2 small Broccoli Heads cut into florets
  • 1 head Cauliflower cut into florets
  • 2 Sweet Potatoes cut into 1/2" chunks
  • 12-15 Brussel Sprouts stems cut off, halved
  • 2-3 Beets diced
  • 1 entire bulb Garlic separated and cloves peeled
  • Olive Oil
  • Sea Salt to taste
  • Ground Black Pepper to taste

Instructions

  • Preheat the oven to 400F.
  • Line a large baking pan with parchment paper (not foil).
  • Place all veggies on the prepared baking sheet/jelly roll pan. Pour some olive oil evenly over the veggies (don't drench them, just a light coating).
  • Salt and pepper to taste, then mix everything together to evenly coat everything with the oil, salt, and pepper.
  • Place pan in the oven on the middle rack and roast for 50-60 minutes, stirring veggies 2-3 times.
  • You'll know they're done when the edges are crispy and brown and it smells amazing!

Nutrition

Calories: 205kcal | Carbohydrates: 30g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 129mg | Potassium: 1133mg | Fiber: 8g | Sugar: 8g | Vitamin A: 139.5% | Vitamin C: 225.2% | Calcium: 12% | Iron: 13.5%

Last Updated 03/04/2019

13 Responses to “Best Roasted Veggies”

  1. I don’t see a Whole30 tag on this recipe. What disqualifies it from that category?

    Reply
    • Probably my scattered brain. Ha! I’ve added the Whole30 tag, thanks for catching that 🙂

  2. Where does the garlic go? You just cook and eat it?! I was expecting it to be distributed.. ?

    Reply
    • Oh yeah, you roast the cloves, whole, and just eat them. So delicious. Garlic isn’t nearly as, um, garlicky, when it’s roasted. You should definitely try it out.

  3. Should the veggies be covered while roasting, it doesn’t specify. I’m assuming they should be uncovered.

    Reply
    • Yup, they should be uncovered.

  4. Do you need two pans for this many vegetables?

    Reply
    • Depends on the size of your pan. I have a small and a large jelly roll pan, and I use the large one for this. Everything fits on the one pan.

  5. This way of making veggies is now a staple in our household, thank you!!

    E

    Reply
  6. So I’m cooking a pork shoulder at the same time, with the oven at 325. Could I roast these at 325, but increase the time?

    Reply
  7. Are these recipes meant for one person? I see some are used two days ?

    Reply
    • Most of the recipes on my site are family-sized. There are 5 of us. If it’s a smaller serving, it’s usually listed on the recipe. These roasted veggies definitely make enough for a family and some leftovers.


  8. This recipe is fantastic! I’ve already made it 3 times now and the sweet potatoes and whole garlic cloves really tie it in. Didn’t have brussel sprouts or beets one of the times and substituted zucchini- still great! Thank you!

    Reply

Leave a Reply