Easy Roasted Vegetables
This easy roasted vegetables recipe contains broccoli, cauliflower, radishes, carrots and red onion, all roasted together until browned and caramelized. A colorful and healthy side dish that pairs perfectly with so many different seafood and meat options.
Servings: 6 side servings
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 1 bunch radishes halved or quartered depending on size (about 1 cup)
- 4-5 carrots peeled and cut into bite sized chunks (about 2 cups)
- 1 red onion cut into chunky pieces* (about 2 cups)
- 1-2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
Preheat oven to 425 degrees F. Lightly coat two rimmed baking sheets with olive oil or cooking spray. Place broccoli, cauliflower, radishes, carrots and onion in a large bowl.
Season with olive oil, salt, pepper, and garlic powder. Gently toss everything together.
Divide evenly amongst rimmed baking sheets. You don’t want to crowd the veggies or they will steam.
Roast for 25-30 minutes, flipping the veggies halfway through. Serve and enjoy!
*I like to cut each half of the onion into thirds and then slice across.
It’s important that all of the veggies are cut into fairly uniform pieces so they cook at the same time.
Flipping the veggie half way through is optional. If you feel lazy, you can skip it. But if you want caramelization on both side of the veggies, be sure to flip!
Ultimately, you need to use 10-12 cups of veggies - the exact mix doesn’t matter.
Serving: 1serving | Calories: 78kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 454mg | Potassium: 504mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7080IU | Vitamin C: 71mg | Calcium: 56mg | Iron: 1mg