The Best Roasted Vegetables Recipe

As a home cook, I generally prefer to opt for low-carb, nutrient-dense, and fairly straightforward yet recipes that allow you to add whatever seasonings you’d like to make them more interesting for yourself or the people you’re feeding. My go-to recipe for roasted vegetables is no different.

This recipe works remarkably well on cruciferous greens like broccoli, cauliflower, and Brussels sprouts, and the secret might really surprise you: A pinch of sugar. Yes, the words “sugar” and “low-carb” don’t often appear in the same sentence, and if you feel weird adding sugar to your vegetables, please feel free to leave it out, as the vegetables will still taste lovely.

But a little bit of granulated sugar – we’re talking half a teaspoon for the whole sheet pan here – helps the vegetables brown and caramelize in a fantastic way. It only adds about two grams of sugar to the entire batch, and in turn, this recipe has, for years, been the best method I have for getting vast quantities of vegetables into the bodies of my children. Try it and see for yourself.

Recipe Details: The Best Roasted Vegetables

From Catherine Newman

Active time: 15 minutes 

Total time: 25-35 minutes

Makes: 4 servings

Total carbohydrates: Approximately 10 grams per serving

Recipe Notes

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 1/2-inch-thick pieces and the rest into long, narrowish florets. For 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 maximal surface area. If you’re using Brussels sprouts, trim off the bottoms and any discolored leaves, then cut them in half.

As with all of my recipes, if you don’t have it, feel free to substitute kosher salt with half as much table salt. 

Ingredients

• 1 large head broccoli or cauliflower, or 1-1/2 pounds Brussels sprouts (see note)
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt 
• 1/2 teaspoon sugar (optional)
• Lemon wedges, for serving

Instructions

1. Adjust an oven rack to the lowest position, place a large rimmed baking sheet on the rack, and heat the oven to 500ºF. 
2. 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.
3. 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.
4. 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.

Photo credits: iStock (top); Catherine Newman (bottom).