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Oven Roasted Vegetables

Oven Roasted Vegetables


  • 1 cup each fresh vegetable (or combination of vegetables) for each serving needed
  • 1 tbsp olive oil (per cup of vegetables)
  • Salt and pepper, to taste
  • Additional seasonings


  • Preheat oven to 425°F. Line baking sheet with foil or parchment paper for easier clean-up.
  • Cut chosen vegetables into 1- to 2-inch pieces and place on baking sheet.
  • Drizzle olive oil over vegetables; stir around to make sure all vegetables are lightly coated.
  • Sprinkle seasoning over vegetables.
  • Bake until fork tender, according to guidelines in the accompanying table.



Vegetable Cook Time Seasoning Suggestions
Broccoli, Cauliflower, Brussels Sprouts 15-20 minutes Ground cumin
Zucchini, Squash, Bell Pepper, Asparagus 10-20 minutes Lemon juice
Onions 25-35 minutes  
Cabbage, cut into 1-inch “steaks” 20-30 minutes Garlic
Sweet Potatoes 20-30 minutes Fresh squeezed orange juice or orange zest
PhytoRx Focus
Carrots, sweet potatoes, and bell peppers are all high in carotenoids. Carotenoids are great for helping skin and eye diseases and cardiovascular disease. Cooking these foods, rather than eating them raw, will help your body absorb the carotenoids better.
Tip from the Kitchen
Enjoy a larger portion size of various vegetables to make a delicious meal.