Roasted vegetables are one of the easiest ways to turn whatever produce you have into a simple, family-friendly side. Mix and match your favorites, then change the seasonings to fit the rest of the meal.
A QUICK NOTE
Cut the vegetables into similar-size pieces and leave space between them on the baking sheet. Crowding the pan steams the vegetables instead of roasting them. Denser vegetables, such as carrots and sweet potatoes, may need smaller pieces or a little extra time.
INGREDIENTS
Vegetables of choice, chopped into similar-size pieces
Olive oil, as needed
Italian seasoning, to taste
Garlic powder, to taste
Salt and black pepper, to taste
Chili powder, to taste
Paprika, to taste
Grated Parmesan cheese, for serving
Nutritional yeast, optional
DIRECTIONS
1. Preheat the oven to 400°F. Lightly coat a baking sheet with nonstick spray.
2. Prepare the vegetables by washing, trimming, and cutting them into similar-size pieces. Place them in a large bowl.
3. Drizzle with olive oil and add your preferred seasonings. Toss until the vegetables are evenly coated.
4. Spread the vegetables in a single layer on the prepared baking sheet, leaving space between the pieces.
5. Roast for 25–35 minutes, rotating the pan halfway through. If using multiple baking sheets on different racks, switch their positions halfway through cooking.
6. Cook until the vegetables are browned at the edges and reach your preferred tenderness. Top with Parmesan and serve warm.
Vegetable ideas: broccoli, cauliflower, green beans, asparagus, bell peppers, carrots, cherry tomatoes, beets, onions, Brussels sprouts, and sweet potatoes.
For little helpers: Nutritional yeast is easy for toddlers to sprinkle on the vegetables while helping with dinner—and many enjoy snacking on it along the way.
