Roasted Vegetables

  • Author: Beatriz Garcia
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4 Servings
  • Cuisine: Mediterrenean
  • Diet: Vegan


  • 2 large carrots

  • 2 cups of broccoli florets

  • 2 cups of cauliflower florets

  • 3 bell peppers

  • 2 medium zucchini

  • 2 cups trimmed and halved brussels sprouts

  • 2 tablespoons olive oil

  • Kosher salt

  • Black pepper

  • Parsley for garnish


Wash, Dry, and Chop the Vegetables

Preheat your oven to 400°F (204°C).

Dry your veggies after washing them.

Chop your vegetables into similar-sized pieces.

Layer Veggies on a Sheet Pan and Season

Get everything nestled onto a sheet pan.

Drizzle everything with olive oil and sprinkle on the salt and pepper.

Roast Vegetables

Roast the vegetables in a 400°F (204°C) oven for 15 to 25 minutes until they begin to brown around the edges. 

Remove anything that chars earlier.

Sprinkle the oven-roasted vegetables with some fresh parsley and enjoy it hot right out of the oven!