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Oven-Roasted Vegetables Recipe

Staff Writer
Roasted Vegetables
Sarena Shasteen

Roasted Vegetables

Sarena Shasteen thinks about seasonal eating and makes this simple roasted vegetable dish with what's in season near her. Try serving it with quinoa and other vegetables like Brussels sprouts, sweet potatoes, or yams. — Yasmin Fahr

Deliver Ingredients


  • 4 medium carrots, peeled and sliced on a bias
  • 2 broccoli stalks, florets cut off and stem peeled and sliced
  • 1 tablespoon coconut oil, melted
  • Salt and pepper


Preheat the oven to 400 degrees. Place the vegetables on a sheet pan lined with parchment. Evenly coat the vegetables with coconut oil, salt and pepper. Roast for 30 minutes. Stir and roast for another 15 minutes or until desired tenderness. Serve up with your favorite protein, either meat or quinoa.

Roasted Vegetables Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Roasted Vegetables Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.