recipe: roasted vegetables

Two quick and super easy, painless, mostly hands off cooking, tasty, healthy, good recipes here. I grew up eating steamed vegetables. I didn’t roast my first vegetable until my roommate started doing it my SENIOR YEAR OF COLLEGE. I went 21 years without a roasted vegetable (unless you count roasted corn from fairs and festivals).

Now, it’s the only way. Clean up is easy. I don’t have to stand there and fear it’s going to boil over or overcook. Roasted vegetables are even good cold. Ugh, so good.


Here’s how I make broccoli and carrots. (full disclosure: i usually edit pics on my phone, but i’m out of storage hehe!! pretty food pictures will come. soon. soon.)

roasted garlic broccoli


  • broccoli
  • olive oil
  • salt
  • pepper
  • garlic powder or a couple crushed garlic cloves
  • lemon juice (optional)
  • parmesan cheese (optional, but encouraged)

I like mine a little crispy, so I cut my pieces pretty small, but that’s up to you. Only thing is having equal-sized pieces helps for even cooking.

Line a pan with foil if you want easy clean up. Toss the broccoli in a little bit of olive oil, making sure it’s all coated. Season as you wish- I like salt, pepper and garlic.


Stick it in the oven (I usually do 350 F because… well I cook everything at 350) and bake 20 to 30 minutes, giving them a little shake/stir halfway through. This depends on how big your broccoli pieces are and if you like them to have a little crunch. Just test it… it’s an excuse to eat before everyone else.

Sprinkle with parmesan because cheese is really good. (for non-dairy people, minimalist baker just posted a vegan parm recipe!)

And, boom, that’s it. If the broccoli is a little bitter, just add some citrus juice to balance out the flavor. Lemon is nice.


cold honey roasted carrots


  • carrots
  • olive oil
  • salt
  • pepper
  • honey
  • lemon juice

You can use baby or big guy carrots for this. It’s also delicious with multi-colored carrots!! Those also photograph super well if you’re into that. If using baby, probably cut in half lengthwise. If using the longer ones, I like cutting them into fourths lengthwise so they lay flat in the pan.

Don’t forget to give the dudes a good scrub or peel because we do not want the taste of dirt. We really don’t.



Just like broccoli, toss in olive oil, salt, and pepper. Put on the foil-lined pan, place in a 350 degree oven and cook until you’re pleased. I like my carrots soft, no crunch, so I have to cook a little longer.

Once done, drizzle with lemon juice and honey. Not too much honey because it’s still a carrot, not a dessert hehe… anyone want carrot cake now? just me?

These are probably good hot(?), but I think they’re wonderful chilled and make a super great packable lunch.

**Carrots inspired by Dig Inn, a restaurant we should all try.**

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