Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Roasted Veggie Medley

4.8
Save
Rate
Tap to rate
PREP TIME
25 min
COOKING TIME
25 min
TOTAL TIME
55 min
SERVINGS
10 servings
Dinner
Roasted Veggie Medley
Ingredients
  • 1 large head cauliflower, stemmed and cut into small florets
  • 1 pound broccoli, cut into bite-sized florets
  • 1 pound Brussels sprouts, trimmed and halved
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon salt
  • 2 teaspoons freshly ground black pepper
Instructions
1
Preheat your oven to a hot temperature of 400 degrees Fahrenheit (200 degrees Celsius).
2
Prepare two baking dishes by covering them with a layer of parchment paper or silicone mats. This will help prevent the vegetables from sticking to the pans.
3
In a large container, combine cauliflower, broccoli, and Brussels sprouts. Gradually add olive oil, one tablespoon at a time, using your hands or a spoon to mix the vegetables thoroughly. Add a pinch of salt and pepper, then continue to blend the ingredients until they are evenly coated.
4
Spread the vegetables out in an even layer onto the prepared baking pans, leaving some space between each piece to allow for browning and crisping.
5
Place the baking pans in a preheated oven and roast until the vegetables are nicely browned and crispy to the touch, taking 22 to 25 minutes. If you prefer a crunchier exterior, continue baking for an additional 3 to 5 minutes.
6
Remove the vegetables from the oven and let them sit for 2 to 3 minutes before serving.