Oven Roasted Vegetables

Name: Oven Roasted Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 red bell peppers; 1 red onion; 4 cups cauliflower florets; 4 cups broccoli florets; 4 cups Brussels sprouts; Olive oil spray; 1 teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon dried thyme

User Reviews

5.0

24 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
6 servings
Calories
127 kcal
Course
Side Dish
Cuisine
American

Oven Roasted Vegetables

Winston Campbell

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To make these oven roasted vegetables, the veggies are tossed with olive oil, garlic, and thyme, then baked in the oven until tender and browned.

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Ingredients

Servings

2 red bell peppers Large, cut into bite-size pieces; 10 ounces
1 red onion Extra-large, peeled, cut into thick slices; 10 ounces
4 cups cauliflower florets 12 ounces
4 cups broccoli florets 12 ounces
4 cups Brussels sprouts Halved; 12 ounces
Olive oil spray
1 teaspoon Diamond Crystal kosher salt Or ½ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried thyme

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Instructions

Preheat the oven to 425°F. Line a rimmed sheet pan with high-heat-resistant parchment paper.
Arrange the peppers, onions, cauliflower, broccoli, and Brussels sprouts in a single layer on the prepared baking sheet.
Spray the vegetables generously with olive oil and sprinkle them with kosher salt, black pepper, garlic powder, and dried thyme.
Roast the vegetables until fork tender and lightly browned, about 30 minutes. Serve immediately.

Notes

Make sure the veggies are thoroughly dry before you coat them with olive oil, and coat them generously.
Roast the vegetables until they are quite brown. If you pull them out of the oven too soon, they won't be properly caramelized.
There's no need to stir the veggies midway through baking. Leaving them undisturbed promotes browning and caramelizing, resulting in superior results than if you had stirred them.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. They are excellent when reheated in the microwave at 50% power. They are also delicious when served cold, antipasti-style.