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+ servings

Roasted Vegetables Recipe

Though it sounds simple, a delicious roasted vegetable recipe can easily take a meal to the next level. Our rendition of this classic side takes tasty vegetables, coats them in a delectable sauce, and roasts them to a crispy perfection. 
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Author: Valentina

Ingredients

  • 1 cup medium cauliflower florets
  • 1 cup medium broccoli florets
  • 1 large carrot, julienned
  • 1 pepper, sliced
  • 1/2 large red onion, sliced
  • 1 zucchini, julienned

sauce:

  • 5 Tbsp olive oil
  • 1 ½ Tbsp low-sodium soy sauce
  • 1 ½ Tbsp honey
  • 3 garlic cloves, minced
  • 1 Tbsp ginger, grated
  • ½ tsp salt
  • ¼ tsp ground black pepper

Instructions

  • Stat by preheating the oven to 425°F and line a large baking sheet with parchment paper.
  • Cut the vegetables keeping them uniform in sized and toss together in a large mixing bowl.
  • In a small bowl, mix the sauce ingredients.
  • Pour the sauce over the vegetables and mix until the vegetables are fully coated.
  • Spread the vegetables evenly onto the baking sheet.
  • Bake in the oven for 10 minutes. Toss lightly and cook for 5 more minutes or until your desired tenderness.

Notes

  • Uniform pieces: When cutting the veggies, ensure you are cutting them into equal-sized pieces for even baking. 
  • Overcrowding pan: Make sure to leave space between the vegetables when baking to ensure all veggies get roasted. 
  • Storage: Leftover vegetables can be stored in the fridge for up to 4 days.