Roasted vegetables are one of my very favorite things to make (and eat), and I’ve tried just about every possible cooking time and temperature before settling on this easy recipe that yields perfect veggies every time. Watch the video above to see my foolproof method, then keep reading for the recipe below. And if you’re looking for more healthy recipe vids, don’t miss the last one where Chanel and I challenged each other to a breakfast smoothie face-off!
- 1 sweet potato, peeled, seeded and cubed
- 4 parsnips, cut into 2" chunks
- 2 cups brussels sprouts, halved
- 4 large or 12 small carrots (cut into 2" chunks if large)
- 2 tablespoons extra-virgin olive oil
- 1/4 cup maple syrup
- a few sprigs thyme
- kosher salt and freshly ground black pepper
- feel free to add whatever veggies you love! Butternut squash, acorn squash, broccoli, cauliflower, red onions, and red bell peppers work great. Just try to cut everything into roughly the same size chunks so the cooking time is the same.
- Preheat oven to 425 degrees.
- Cut all your veggies into roughly the same size, then add to a large bowl. Drizzle with extra-virgin olive oil and maple syrup, thyme leaves (it's okay if a few stems fall in, too), a big pinch of salt and a few grinds of black pepper. Use your hands or a big spoon to toss it all together so that veggies are coated with mixture.
- Coat a foil-lined baking sheet with cooking spray, then pour out all the veggies and any juices in the bottom of the bowl onto the baking sheet. Spread in an even layer (you may need to use 2 baking sheets if it gets too crowded) and transfer to the oven.
- Roast for 15 minutes, then carefully remove veggies from oven and toss everything around to prevent it from sticking. Return to oven and roast for 15 more minutes. You'll know the veggies are ready when they're golden brown on the edges, tender and chewy on the inside and crispy on the outside.
- Sprinkle with a little coarse sea salt to taste, and eat!
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