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The Best Roasted Vegetables Recipe

Updated: 8/14/21 3:00 amPublished: 4/12/18
By Catherine Newman

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


  1. Adjust an oven rack to the lowest position, place a large rimmed baking sheet on the rack, and heat the oven to 500 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

About Catherine

Catherine loves to write about food and feeding people. In addition to her recipe and parenting blog Ben & Birdy (which has about 15,000 weekly readers), she edits the ChopChop series of mission-driven cooking magazines. This kids’ cooking magazine won the James Beard Publication of the Year award in 2013 – the first non-profit ever to win it – and a Parents’ Choice Gold Award. Last year they started the WIC version of the magazine for families enrolled in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), and are currently developing Seasoned, their senior version, commissioned by the AARP. They distribute over a million magazines annually, through paid subscriptions, doctor’s offices, schools, and hospitals. Their mission started with obesity as its explicit focus – and has shifted, over the years, to a more holistic one, with health and happiness at its core. That’s the same vibe Catherine brings to the diaTribe column.

[Photo Credit: Catherine Newman]

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About the authors

Catherine loves to write about food and feeding people. In addition to her recipe and parenting blog Ben & Birdy (which has about 15,000 weekly readers), she edits the ChopChop... Read the full bio »