The Best Roasted Vegetables
By Catherine Newman
Makes: 4 servings
Total carbohydrates: around 10 grams per serving
Hands-on time: 15 minutes
Total time: 25-35 minutes
1 large head broccoli or cauliflower, or 1 ½ pounds Brussels sprouts
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt (or half as much table salt)
Optional: ½ teaspoon of sugar
Note: If you feel weird adding sugar to your vegetables, please feel free to leave it out. That seems completely reasonable to me, and the vegetables will still be totally good! However, because it helps the vegetables brown, because it only adds only a 1/2 gram of carbs per serving, and because this has, for years, been the best recipe I have for getting vast quantities of vegetables into the bodies of my children, I include it.
Lemon wedges, for serving
Adjust an oven rack to the lowest position, place a large rimmed baking sheet on the rack, and heat the oven to 500 degrees.
If you’re using broccoli, peel the thick stems with a sharp paring knife as best as you’re able. Then cut the stem into long ½-inch-thick pieces and the rest into long, narrowish florets. If you’re using cauliflower, trim out the core with a sharp paring knife, then cut it up into florets, ideally cutting each in half so there’s a flat side. For Brussels sprouts, trim off the bottoms and any discolored leaves, then cut them in half.
Put the vegetables in a bowl, drizzle with the oil and toss well until evenly coated. Sprinkle with the salt and sugar, and toss to combine.
Remove the baking sheet from the oven, then dump on the veggies, spreading them in an even layer and placing flat sides down wherever possible.
Return the baking sheet to the oven and roast until the stalks are well browned and tender and the vegetables are lightly browned: about 10 minutes for broccoli; 15 minutes for cauliflower; 15-20 minutes for Brussels sprouts. Transfer to a serving dish and serve immediately with lemon wedges.