Roasted Vegetables

Kitchen Tested
  • Yield 4 servings
  • Prep 5 mins
  • Cook 30 mins

Oven-roasting at high heat caramelizes the natural sugars in vegetables like cauliflower and carrots.

Mark Boughton

Try any combination of beets, broccoli florets, Brussels sprouts, butternut squash, small whole carrots, cauliflower, whole green beans, fennel, and Yukon gold or fingerling potatoes.


6 cups vegetables, cut into chunks if large
6 cloves garlic
2 tablespoons olive oil
3 sprigs thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


  1. Preheat oven to 425F.
  2. Toss vegetables and garlic in oil and place in a single layer on a large baking sheet. Add thyme, salt and pepper. Roast 30 to 45 minutes, until vegetables are tender and browned.

Reprinted with permission from The Gastrokid Cookbook by Hugh Garvey and Matthew Yeomans (Wiley, 2009).



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