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Roasted Vegetables

Roasted vegetables are a great addition to any meal! Use this recipe with your favorite combination of garden veggies or use whatever you have on hand in your kitchen.

Before You Cook
  • Take a minute to read through the recipe before you start.
  • Wash all fresh produce and work surfaces.
  • Wash your hands at the beginning and throughout the cooking process.
  • Children should ask for permission before using appliances and sharp knives.
  • 1.5 cups of vegetables (Such as yellow squash, zucchini, asparagus, cherry tomatoes, Brussels sprouts, carrots, sweet potatoes)
  • Canola oil (3 teaspoon per 1.5 cups of vegetables)
  • 1/4 teaspoon salt and black pepper
  1. Preheat oven to 425°F. Wash and prep all vegetables according to the chart provided below.
  2. Add Canola oil, salt, and pepper to the vegetables in both bowls. Toss to coat all vegetables evenly. Arrange vegetables from each bowl in a single layer on 2 different baking sheets, separating by roasting time.
  3. Roast in the oven until softened and slightly brown according to roasting time. Remove from oven, and allow to cool slightly before serving. Enjoy with grilled chicken or fish!
Vegetable Cut of Vegetable Cook Time
Yellow Squash 1 inch pieces
15 minutes
Ends trimmed
15 minutes
1 inch pieces 15 minutes
Cherry Tomato Cut in half
15 minutes
Brussels sprouts Ends trimmed and cut in half 30 minutes
Peeled, ends trimmed, and cut into 1 inch pieces
30 minutes
Sweet Potatoes 1 inch cubes
30 minutes

Makes 8 servings.