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96% would make again

Roasted Sheet Tray Veggies

Tasty Team
Roasted Sheet Tray Veggies

Ingredients

for 8 cups

  • 1 head cauliflower, cut into florets
  • 1 head broccoli, cut into florets
  • 3 g large carrot (3 g), peeled and cut into rounds
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 cloves garlic, minced

Nutrition Info

  • Calories 77
  • Fat 5g
  • Carbs 6g
  • Fiber 2g
  • Sugar 2g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200˚C). Line a baking sheet with parchment paper.
  2. Toss the cauliflower, broccoli, carrots, and olive oil together on the baking sheet until everything is well-coated. In a large bowl, season with salt, pepper, and garlic and toss to distribute.
  3. Bake until the vegetables are tender and starting to brown, about 20 minutes. Once cooled, transfer to an airtight container and store in the fridge.
  4. Enjoy!

Ingredients

for 8 cups

  • 1 head cauliflower, cut into florets
  • 1 head broccoli, cut into florets
  • 3 g large carrot (3 g), peeled and cut into rounds
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 cloves garlic, minced

Nutrition Info

  • Calories 77
  • Fat 5g
  • Carbs 6g
  • Fiber 2g
  • Sugar 2g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200˚C). Line a baking sheet with parchment paper.
  2. Toss the cauliflower, broccoli, carrots, and olive oil together on the baking sheet until everything is well-coated. In a large bowl, season with salt, pepper, and garlic and toss to distribute.
  3. Bake until the vegetables are tender and starting to brown, about 20 minutes. Once cooled, transfer to an airtight container and store in the fridge.
  4. Enjoy!
Roasted Sheet Tray Veggies

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