Roasted Vegetables

vegetables carrot cauliflower broccoli olive oil roasted vegetables sweet potato healthyish feel good food plan

Chris Morocco

8 servings

Source

Ingredients

1 bunch carrots, cut into thick rounds

1 head of cauliflower or broccoli, separated into florets

3 Tbsp. extra-virgin olive oil

Kosher salt

4–6 sweet potatoes, scrubbed

Method

Place racks in upper and lower thirds of oven; preheat to 425°. Toss carrots, cauliflower, and oil on a large rimmed baking sheet. Season with salt and toss again. Place sweet potatoes on a small foil-lined rimmed baking sheet. Roast veggies, tossing once, until browned and tender, 25–30 minutes for carrots and cauliflower and 35–40 minutes for potatoes.