Confession: I’m obsessed with roasted vegetables. Bell peppers, eggplant, bussels sprouts, cauliflower, broccoli, butternut squash, sweet potatoes, onions, parsnip…the list goes on and on. I can’t get over how their flavors are enhanced by the heat, which ends up leaving them caramelized and slightly sweet.

These delicious nutrient packed veggies are one of my staples! I make a big batch of them at least twice a week. I know. Twice a week? Really? Yes. This recipe is so simple. There’s just a little prep work required and the oven does the rest. I’m all about convenience and speedy meals at this point in my life so I promise you this recipe falls under that category.

My go-to vegetables: Cauliflower, broccoli, zucchini, baby bell peppers, brussels sprouts and eggplant. More often than not, I do throw in some butternut squash and sweet potatoes. I try to roast as many veggies as I can. That way I have a nice variety and I’m getting an array of vitamins and minerals. I cover my cookie sheets with foil, load them up with as many vegetable possible and squeeze as many of the sheets into oven as I can. I figure that since the oven’s on why not utilize the heat?! More bang for your buck, right?

For me, this recipe simply requires just a little bit of prep-work: washing and prepping the vegetables. Butttt you’re more than welcome to use your favorite pre-washed and cut veggies that are available at your grocery store. I just prefer cutting up a bunch, roasting about 1/2 and keeping the other 1/2 for easy snacks and salad toppings. So if your looking for something to do in your spare time, or are prepping meals for the next week, I highly recommend you throw some of these tasty guys in the oven! You’ll have veggies for days!

Roasted Vegetables

A variety of nutrient rich vegetables oven roasted to perfection.

Serves 6


  • 1 small head cauliflower

  • 1 head broccoli

  • 2 lb mini sweet bell peppers

  • 1 eggplant

  • 1/2 medium onion

  • 1 tablespoon curry powder

  • 1/4 teaspoon cayenne Pepper

  • 1/4 teaspoon black Pepper

  • 1/4 teaspoon salt

  • Avocado or olive oil spray (about 2 tablespoons)


  1. Preheat oven to 425 F.

  2. Line two cookie sheets with aluminum foil or parchment paper and spray lightly with non-stick cooking spay.

  3. Wash vegetables and cut into pieces. (I usually leave my pretty decent size; at least a 1/2 in thick and the broccoli and cauliflower get separated into individual florets)

  4. Version 1 (my preferred method): Arrange the veggie on the baking sheets and spray the oil on the vegetables using an oil mister;

  5. Version 2: Place the veggies on the baking sheets and brush oil onto the vegetables using a pastry brush.

  6. Version 3: Place half of the veggies in a bag and drizzle with the oil. Close the bag and shake until the oil coats them evenly. Place the vegetables on the cookie sheets.

  7. Sprinkle the vegetables with the curry powder, cayenne, black pepper and salt.

  8. Place them in the oven for 35-40 minutes. If they vegetables haven’t begun to slightly brown keep them in the oven for another 5 minutes, but make sure you keep a close eye on them!

Make sure to follow Nourished by Nutrition on Instagram. If you make this recipe tag #nourishedbynutriton so I can see what you have made and feature you!

Other Post you might like…