Katie Lee preps Roasted Veggies for the week on a sheet tray, as seen on Food Network's The Kitchen
Recipe courtesy of The Kitchen

Roasted Veggies for the Week

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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 2 to 4 servings
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.



  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.