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Roasted Veggies

Round out any meal with the natural sweetness of these quick and easy roasted vegetables. "Whole grape tomatoes, onions, peppers, green beans, halved Brussels sprouts and whole cloves of garlic also make delicious additions. Toss with chopped fresh herbs and drizzle with balsamic vinegar or shake on grated Parmesan cheese." Paula Young - Tiffin, Ohio
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    12 servings


  • 2 medium heads cauliflower, broken into florets
  • 6 medium carrots
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • Cut cauliflowerets and carrots into 1/4-in. slices. Place in a single layer in two ungreased 15x10x1-in. baking pans. Drizzle with oil; sprinkle with salt and pepper. Bake, uncovered, at 400° for 15-20 minutes or until tender, stirring once.
Nutrition Facts
3/4 cup: 76 calories, 5g fat (1g saturated fat), 0 cholesterol, 247mg sodium, 8g carbohydrate (4g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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Average Rating:
  • rmbarr059
    Nov 23, 2016

    I thought it was good, but it took way longer than the recipe stated to cook. I think I cooked it for at least an extra 15 minutes before the vegetables were tender. I wouldn't normally care, but I had a hungry toddler who was waiting for dinner!

  • angcy
    May 17, 2013

    roast cauliflower is our fave veg now!

  • mfl
    Oct 8, 2011

    I've made this several times... it is so delicious.. I added fennel and little onions, and roasting makes everything so sweet... yummy!

  • mama dvorak
    Dec 26, 2009

    I added other vegetables to make christmas colors.