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Simple Roasted Vegetables

It’s autumn and root vegetables are in season… hooray!

Tonight I roasted these carrots, brussels and cauliflower simply with olive oil, salt and pepper on parchment paper and the dish was a total hit. Tasty, flavorful, and loaded with nutrients too- a total win all-around.

What I love about this recipe is that you can do it with any vegetables of your choosing and it’s not only super easy but it’s a great way to get healthier choices into your everyday.

To jazz this recipe up, you can try adding beets, sweet potatoes or other vegetables to the mix.


Simple Roasted Vegetables

  • Prep time: 5-7 minutes
  • Total time: 30-40 minutes
  • Makes: 2-3 servings


  • 1 cup brussels sprouts, halved
  • 3 carrots, peeled and cut
  • 1 cup cauliflower florets
  • 2 Tbsp olive oil
  • Dash salt and pepper


  1. Preheat oven to 450 degrees fahrenheit and line a baking sheet with parchment paper.
  2. Wash and prepare ingredients and lay onto the baking sheet.
  3. Drizzle oil, salt and pepper over the raw vegetables and then mix together with hands.
  4. Put the baking sheet into the oven and allow to cook for 10-15 minutes, then stir around to prevent burning.
  5. Continue to cook for another 10-15 minutes or until vegetables are slightly brown or soft.
  6. Remove from heat, serve and enjoy!