How to Roast Vegetables (4 Ways)

One of the easiest side dishes to make for dinner is roasted vegetables. There are endless flavor variations but I'm sharing four simple recipes for roasting vegetables that work with any meal.

Ingreadient

• carrots (cut into sticks)
• cauliflower (into bite-size pieces)
• asparagus (trimmed)
• cherry tomatoes (whole)
• broccoli (into bite-size pieces)
• Brussels sprouts (halved, trimmed stems & remove wilted leaves)
• olive oil
• salt
• pepper
• oregano
• garlic (whole cloves)

Step by step

1. Preheat oven to 450 degrees.
2. Season with 1-2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/2-1 teaspoon of oregano.
3. Roast carrots for 10 minutes. Add cauliflower and roast combined veggies for 30 more minutes.
4. Season with 4-6 cloves of garlic (peeled and chopped), 1-2 tablespoons of olive oil, and salt to taste.
5. Roast the asparagus and cherry tomatoes together on a baking sheet for 15-20 minutes.
6. Season with 4-6 cloves of garlic (peeled and minced), 1-2 tablespoons of olive oil, and salt to taste.
7. Roast the broccoli for 25-30 minutes on a baking sheet.
8. Season with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
9. Roast for 30-40 minutes on a baking sheet.