Roasted Vegetables


  • 4 cups chopped vegetables  such as acorn squash, asparagus, bell peppers, broccoli, Brussels sprouts, butternut squash, carrots, cauliflower, green beans, hubbard squash, mushrooms, onion, pearl onions, peeled beets, potatoes, sweet potatoes, or zucchini
  • 4 teaspoons canola oil
  • 4 garlic cloves, minced (1 teaspoon powder)
  • 1 teaspoon dried herbs (rosemary, thyme, oregano, etc.) Salt and pepper to taste
  • Nonstick spray


  1. Wash hands with warm, soapy water for 20 seconds. 
  2. Preheat oven to 450°F.
  3. Spray a baking sheet (any size) with nonstick spray.
  4. Wash vegetables and cut into 1-inch chunks.
  5. Place vegetables in a bowl and toss with oil, garlic, herbs, salt, and pepper.
  6. Spread vegetables on a baking sheet.
  7. Bake at 450°F for 30-45 minutes, stirring once or twice during cooking.

Makes 4 cups, 4 servings

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