Easy Roasted Vegetables

This recipe works for all vegetables!

(Nutrient content will vary based on size of veggies, veggies used, and serving size. Feel free to experiment with the vegetables you use!)


  • 1 large russet potato, chopped
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • 1 small onion, chopped into large pieces
  • 1 cup baby carrots, cut in half
  • 1.5 cups cauliflower florets
  • 1/8 cup olive oil
  • Freshly ground black pepper
  • Salt


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil
  2. Combine all chopped ingredients in a large bowl. Toss with olive oil, salt, pepper, and other desired spices
  3. Roast for 35 to 40 minutes, stirring every 10 minutes.
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