Side
Roasted Vegetables
Broccoli, carrots and peppers roasted until browned at the edges. Works with almost any vegetable.
⏱ 35 min (10 min prep, 25 min cooking)
🍽 Serves 6 · about 3/4 cup
budget
vegetarianvegangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Vegetables
- 4 cup Broccoli, florets
- 3 Carrots, sliced 1/4 inch thick
- 1 Red bell pepper, cut in chunks
- 1 Red onion, cut in wedges
- 3 tbsp Olive oil
- ¾ tsp Table salt
- ¼ tsp Ground black pepper
- ½ tsp Garlic powder
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large rimmed baking sheet.
- Heat the oven to 425°F.
- Toss everything on a large baking sheet and spread in one layer; crowding makes them steam instead of brown.
- Roast 20 to 25 minutes, stirring once, until tender and browned at the edges.
Make aheadCut the vegetables up to 3 days ahead.
↺ LeftoversAdd to pasta, quesadillas or egg muffin cups.
🧒 With kidsA sprinkle of Parmesan in the last 5 minutes wins over many kids.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.