Roasted Veggies for the Week

We used these veggies as the base of several of our recipes this week. Spin off with your own ideas, or double or triple the recipe and have a supply on hand that will cut down your cooking time all week long.
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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 2 to 4 servings
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1 cup small broccoli florets (from about 1/2 head)

2 medium carrots, cut into 1/4-inch rounds (about 1 cup) 

1 red bell pepper, cut into 1-inch chunks (about 1 cup) 

1/2 red onion, cut into 3/4-inch large dice (about 1 cup) 

2 tablespoons extra-virgin olive oil 

Kosher salt and freshly ground black pepper 


  1. Preheat the oven to 400 degrees F.
  2. Toss the broccoli florets, carrots, bell pepper and onion with the olive oil and some salt and pepper in a large bowl. Spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and deeply browned, 15 to 18 minutes.
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