The Best Roasted Veggies (Broccoli, Cauliflower, Carrots and Mushrooms)
Roasted Broccoli
If anyone tells you they don’t like broccoli, it’s probably because they’ve never had this broccoli. I can’t tell you the number of people I’ve converted to broccoli lovers with this recipe. Feel free to go heavy on the oil, salt, and pepper. It’s a robust veggie and the fat and salt only bring out more of its innate flavor.
Ingredients:
- Broccoli, about 2 big stalks chopped into individual florets roughly 3in in length
- Olive oil
- Salt and pepper
Equipment:
- Aluminum foil
- Two large mixing bowls, one slightly smaller than the other
Directions:
- Pre-heat oven to 500F (260C). Line a rimmed baking sheet with aluminum foil. Place baking sheet in the oven to heat up for at least 10-minutes while you prep your broccoli.
- Evenly coat the broccoli in olive oil, salt, and pepper using the cover-and-swirl method (broccoli in a big bowl, add your seasonings, cover with a smaller bowl to make an “egg shape” and then swirl it all around to evenly coat)
- Place seasoned broccoli on the pre-heated baking sheet and bake for 10-minutes, flipping halfway through. You’re looking for significant charring starting to happen on the edges of the florets. If they are still vibrant green with no charring, put them in for another 2-3 minutes and check again. Enjoy!
Roasted Cauliflower
Phrases like “this is delicious, and I don’t even like cauliflower!” are very common with this recipe. And because you only cut the head of cauliflower into wedges, it’s dead simple too.
Ingredients:
- 1 head of cauliflower, cleaned and cut into 8 wedges
- Olive oil
- Salt and pepper
Equipment:
• Aluminum foil
• Two large mixing bowls, one slightly smaller than the other
Directions:
- Pre-heat oven to 500F (260C). Line a rimmed baking sheet with aluminum foil. Place baking sheet in the oven to heat up for at least 10-minutes while you prep your cauliflower.
- Evenly coat the cauliflower in olive oil, salt, and pepper using the cover-and-swirl method (cauliflower in a big bowl, add your seasonings, cover with a smaller bowl to make an “egg shape” and then swirl it all around to evenly coat)
- Place seasoned cauliflower on the pre-heated baking sheet and bake for 20-minutes, flipping halfway through. You’re looking for significant charring starting to happen on the edges of the wedges that were in contact with the baking sheet. So if they are still pretty white with no charring, put them in for another 3-5 minutes and check again.
Roasted Carrots and Mushrooms
Delicious and easy to make. You can literally just eat this out of a bowl for dinner and be very content with life.
Ingredients:
- 4 medium sized crimini mushrooms, cleaned and quartered (same thing as white or button mushrooms)
- 4 medium sized carrots, cleaned and cut into 1/2in. slices
- Olive oil
- Salt and pepper
Equipment:
• Baking sheet
• Parchment paper
Directions:
- Pre-heat oven to 400F (204C). Line a rimmed baking sheet with parchment paper.
- Evenly coat the mushrooms and carrots in olive oil, salt, and pepper using the cover-and-swirl method (mushrooms and carrots in a big bowl, add your seasonings, cover with a smaller bowl to make an “egg shape” and then swirl it all around to evenly coat)
- Spread mushrooms and carrots evenly on the baking sheet and bake for 30-45 minutes, or until the carrots and mushrooms give little resistance when poked with a fork.
