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Oven-Roasted Vegetables

Yields4 Servings
 1 cup broccoli florets
 1 cup cauliflower florets
 1 cup carrots
 1 cup bell peppers
 1 cup onion
 1 cup mushroom
 1 cup yellow squash
 1 cup asparagus
 ¼ cup olive oil
 1 tbsp minced garlic
 ½ tsp salt
 ½ tsp coarsely ground black pepper
1

Preheat oven to 375° F while preparing vegetables. Chop vegetables so that all pieces are approximately the same size. This will ensure all vegetables are done cooking at the same time.

2

In a large roasting pan or cookie sheet, toss together all ingredients and spread in a single layer.

3

Roast approximately 25–30 minutes until veggies are tender and slightly brown, stirring occasionally. 30 Minutes

Tips
4

To make preparation easier, you can reduce the variety of vegetables but keep to 8 cups total for nutrition consistency. For example, you could chop 8 cups broccoli.

Ingredients

 1 cup broccoli florets
 1 cup cauliflower florets
 1 cup carrots
 1 cup bell peppers
 1 cup onion
 1 cup mushroom
 1 cup yellow squash
 1 cup asparagus
 ¼ cup olive oil
 1 tbsp minced garlic
 ½ tsp salt
 ½ tsp coarsely ground black pepper

Directions

1

Preheat oven to 375° F while preparing vegetables. Chop vegetables so that all pieces are approximately the same size. This will ensure all vegetables are done cooking at the same time.

2

In a large roasting pan or cookie sheet, toss together all ingredients and spread in a single layer.

3

Roast approximately 25–30 minutes until veggies are tender and slightly brown, stirring occasionally. 30 Minutes

Tips
4

To make preparation easier, you can reduce the variety of vegetables but keep to 8 cups total for nutrition consistency. For example, you could chop 8 cups broccoli.

Oven-Roasted Vegetables

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