Healing roasted veggies, cooked to perfection and easy to chew. Gluten-free, dairy-free + vegan.
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:1 sheet(s) 1x
Category:Salad, Side Dish, Snack
1 dash garlic powder (optional)
Preheat the oven to 400 degrees.
Chop the broccoli and carrots into little pieces.
Put them in a bowl.
Add olive oil, salt, and pepper.
Mix with a spoon or your hand and coat the veggies.
Add veggies onto a tray.
Put them in the oven for 30 minutes.
Try to keep the veggies cut mostly the same size to ensure even cooking. I’ve found cutting them as small as possible to be most effective.
Always wash your veggies but DO NOT leave them wet. Pat them dry with a towel, because this can affect the way they are cooked.
Add a good amount of salt but more pepper than salt. I think I twisted the salt shaker like 4 times for this.
Coat the veggies in olive oil and really make sure it gets around the WHOLE piece of veggie. This is an easier job for the carrots, but for the broccoli, the oil is absorbed pretty fast. I take note of the color of the top of the broccoli. If it’s light green, it needs more oil and if it’s dark green the whole way through, you’ve done it right.
GIVE THE VEGGIES SOME SPACE! Once they’re on the tray space them out. It doesn’t matter if they’re touching but make sure they aren’t piled on top of each other or anything. It’s always better to cook less on the tray if it means having more space. It let’s them roast to their best potential.
Don’t check on them for 30 minutes. They are fine and cooking to perfection. Let them do their thing.
Once you feel good about roasting veggies, you can add in other fun things like garlic powder, crushed red pepper, nutritional yeast, and whatever your heart desires!
Roasted veggies are really yummy with hummus, mixed in salads, on the side of meats or fish, and even in purees (the carrots). Throw the carrots in the blender with some olive oil and garlic and you’ve got a beautiful carrot puree.