Basic Oven Roasted Vegetables
Prep time
Cook time
Total time
Oven-roasting vegetables is a simple technique which brings out the sweetness in vegetables, so even your pickiest child may come back for seconds! Nearly every vegetable can be roasted, so pick your favorites and slowly introduce new ones!
Serves: 4-6
  • 1-2 pounds vegetables
  • 1-2 tbsp oil (olive oil, coconut oil, or avocado oil)
  • salt and pepper, to taste
  1. Preheat oven to 425.
  2. Peel (if necessary) and chop the vegetables into bite-sized pieces. Place them on a large rimmed baking sheet. 
NOTE: If roasting more than one type of vegetable, pair similar vegetables together to ensure even cooking (potatoes/sweet potatoes with carrots; broccoli with cauliflower or Brussels sprouts).
  3. Drizzle 1 tablespoon olive oil over the vegetables, and gently toss to coat. Add additional oil if needed. Sprinkle with salt and pepper. Spread the vegetables into a single layer to cook evenly.
  4. Roast the vegetables until tender and slightly charred. (Softer vegetables, such as green beans or cauliflower, will cook in approximately 12-15 minutes, while hard vegetables, such as winter squash or potatoes, will take 30-40 minutes, depending on the size of the pieces.)
Recipe by Simple Saver Wife at