How to Cook Perfect Roasted Vegetables
Serves: 2–4 · Prep: 5 min · Cook: 25–35 min
Storage: Keeps well in the fridge for up to 4 days.
How to Make It
Preheat oven to 425°F (220°C).
Wash and thoroughly dry your vegetables. Chop into evenly sized pieces for even cooking.
Spread vegetables on a large baking sheet. Avoid overcrowding. Use two sheets if needed.
Add 1–2 tablespoons olive oil or avocado oil.
Season with sea salt and black pepper.
Toss well to coat, then spread into a single layer.
Roast for 25–35 minutes, flipping once halfway, until vegetables are tender and lightly caramelized at the edges.
Remove from oven and serve.
Eat Shed Glow® Meal Builder
Counts as: Non-Starchy Veggies or Complex Carbs (depending on vegetables used)
Portions: 2-3 cups+ for Non-Starchy Veggies or 1/2-1 cup for Starchy Veggies
Portions may adjust based on hunger, activity level, and individual goals.
Notes
This method works well for most vegetables, including broccoli, cauliflower, zucchini, carrots, bell peppers, onions, Brussels sprouts, green beans, and squash.
Harder vegetables (carrots, sweet potatoes, squash) may require closer to 35 minutes. Softer vegetables (zucchini, peppers, mushrooms) roast faster and can be checked at 20–25 minutes.
Optional additions after roasting include lemon juice, fresh herbs, garlic powder, chili flakes, or a light sprinkle of grated cheese.
Roasted vegetables pair well with all proteins and can be used in bowls, salads, wraps, or as a simple side.
For best texture, reheat in the oven or a pan. Microwaving softens vegetables.
