Perfect Roasted Vegetables


  • 4 cups of raw vegetables - broccoli, cauliflower and others such as carrots, asparagus spears, zucchini and yellow squash slices, Brussels sprouts cut in half, or diced sweet potato and butternut squash
  • 1-2 tbsp olive oil
  • 1/2 tsp kosher salt
  • Black pepper


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Lay raw vegetables on a large cookie sheet. Pour olive oil on top of the vegetables. Toss the vegetables to coat the vegetables evenly.
  3. Sprinkle with salt and pepper and toss again.
  4. Bake in the oven for 15-20 minutes or until browned and tender.

Yield: 4 servings (1 cup each)

Nutritional facts will vary based on the type of vegetables you use.

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