Oven Roasted Vegetables

So here’s a method that you probably already know about and are doing. .  but for those who are not (and might have kiddos who won’t eat or even go near vegetables), give this one a try!

Roasting your vegetables.

It’s extremely simple and creates a nice crunchy texture to your vegetables. . . And you can roast just about anything. My kids gobble up roasted broccoli and cauliflower. I never thought in a million years they would eat cauliflower but they do now! Kale, not as much but sometimes they will. .  sometimes I chop up the kale smaller and mix it in (see photo below). Don’t go crazy with the olive oil. A little goes a long way. Hope you enjoy!

Oven Roasted Vegetables

Roasted potatoes. Love the purple ones! So pretty!

Roasted cauliflower and kale.



  • Vegetables; chopped (broccoli, cauliflower, kale, potatoes, whatever you want!)
  • Olive oil
  • Salt
  • Coarsely ground pepper
  • 2 cloves garlic, crushed or pressed (optional; for added flavor)
  • 1/2 tsp. each of dry oregano, parsley, basil & rosemary (optional; sprinkle whatever you have over the veggies)


Preheat your oven to 400°F. Wash and dry vegetables. If the veggies are still wet, they won’t roast very well. Any combination of vegetables in season may be used.

Cube them into large or bite-size pieces and throw them in a large bowl. Drizzle the vegetables with olive oil, salt and pepper and toss to coat well.

Sprinkle with dry oregano, parsley, basil and/or rosemary if desired.

Roast in oven at 400°F for about 15 minutes (a little longer for potatoes); reduce heat if vegetables are browning too quickly before they are done. I sometimes roast my vegetables at 350 or even 375 degrees.  Serve hot or at room temperature.



Roasted Cauliflower and Kale 🙂


4 thoughts on “Oven Roasted Vegetables

  1. Your recipe and photos of the colorful potatoes made me crave potatoes — so after work today I bought for the first time, a bag of “celebration” petite-size potatoes. This is from a girl who normally buys the cheapest bag of Idaho potatoes. And I loved the new potatoes — both pretty and yummy, esp. roasted! I threw in some random brussels sprouts, haha! Thanks for inspiring me to roast veggies (vs. picking up something quick to eat) 🙂

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