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The BEST Roasted Vegetables

These roasted vegetables are truly the only way you will want to eat your veggies from now on!
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Prep Time:10 mins
Cook Time:35 mins
Total Time:45 mins
Course: Appetizer, Dinner, healthy, Side Dish
Keyword: appetizer, dinner, healthy, roasted, side dish, vegetables
Servings: 4
Author: Gabi Fletcher

Ingredients

  • 1 head cauliflower cut into small florets
  • 2-3 cups broccoli florets match the size of the cauliflower florets!
  • 2 whole bell peppers cut into 2x1 inch pieces
  • 3 tbsp extra-virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp dried rosemary
  • 1 tsp salt
  • 1 tsp black pepper

Instructions

  • Preheat your oven to 400°F.
  • Next, cut all your vegetables into even-looking pieces. The peppers should be about 2x1 inch chunks and the cauliflower and broccoli about 1x1 inch chunks. chunks
  • Place all the veggies onto the sheet pan. They can either be mixed all together or each vegetable into three different sections like I have done.
  • Add 1 tbsp of olive oil to each of the sections. Evenly distribute the seasonings and mix throughout with your hands. We need the spices and oil to be RUBBED into the veggies.
  • Bake for 20 minutes, then flip and mix your vegetables and rotate your pan 180°. This helps the vegetables cook evenly!
  • Continue to cook the vegetables until the desired crunch or crispiness. I prefer the deeper flavor that comes with a long roasting period. That would mean an extra 20 minutes of roasting for golden brown, caramelized vegetables. Sometimes I even broil them to get even a deeper flavor!*
    = 40 minutes total (for soft, roasted veggies)
  • If you want your veggies to still have a crunch (ie. slightly raw) bake for an additional 10 minutes after the first flip.
    = 30 minutes total (for roasted, but still crunchy veggies)
  • Serve and enjoy immediately!**

Notes

* I sometimes broil my vegetables to create a beautiful charred outside of my veggies. Only broil for 1-2 minutes at a time. You will need to pay attention to ensure nothing burns, as blackening items during broil is common. 
* If you are making these with a meal, sometimes they can be hard to time perfectly. Instead of letting all the crispiness you just created turn into limp vegetables, turn your oven off (or to a keep-warm mode, depending on time) and keep the pan in there until the rest of your meal is done. Do not let them become overcooked, but the only way to maintain the crispness is to keep them warm!
* Store any leftovers in the refrigerator! They will keep in an airtight container for about 1 week.