Reset Roasted Veggies

Melissa Mooney Entrees, Recipes, Sides, Vegetables

Reset Roasted Veggies

Grab a variety of vegetables and roast like ones together for the sake of cooking time or giveyour root veggies a head start.
Course Side Dish
Servings 6


  • Sweet potatoes, beets, brussels sprouts, red cabbage, carrots, portobello mushroom, red onion, and garlic
  • Broccoli, cauliflower, zucchini, tomatoes, asparagus, bell peppers, white mushrooms and shallots
  • Olive oil
  • Salt and pepper
  • Herbes de Provence
  • Lemon or orange zest (Optional)


  • Preheat the oven to 425 degrees
  • Cut veggies into pieces about the same size.
  • Line a rimmed baking sheet with unbleached parchment paper.
  • Spread veggies evenly on the baking sheet. Make sure not to overcrowd.
  • Drizzle the veggies with olive oil, sprinkle Herbes de Provence, salt and pepper and toss.
  • Roast for approximately 15 minutes.
  • Remove from the oven, and give the veggies a quick toss. Make sure to spread evenly.
  • Roast 10 minutes longer or until veggies are tender.
  • Keep in mind different vegetables take various amounts of time so I usually like to roast vegetables with the same cook time together (or give more firm root vegetables a headstart and add others later).
  • You can roast just about any vegetable. Just use the same simple method – chop, drizzle with oil, season, toss and roast. Toss once or twice throughout baking. Leave veggies such as green beans and asparagus whole.
  • Top with balsamic reduction, avocado, sprouts.
  • Add protein such as chicken or salmon during protein week.
  • Add quinoa or brown rice during grains week.
Keyword Side, Side Dish